S* 


THE 

O 


HYGIENIC  COOK-BOOK; 


CONTAININO 


RECIPES  FOR  MAKING  BREAD,  PIES,  PUDDINGS,  MUSHES, 

AND  SOUPS,  WITH  DIRECTIONS  FOR  COOKING 

VEGETABLES,  CANNING  FRUIT,  ETO. 


TO  WHICH  18  ADDED 


.A.  3?  IF  E  IXT  3D  I 


CONTAINING  VALUABLE   SUGGESTIONS  IN  REGARD  TO  WASH  me, 

BLEACHING,   BEHOVING  INK,    FRUIT,   AND  OTHEB  STAINS 
FROM  GARMENTS,  ETC. 


BY  MRS.  MATTIE  M.  JONES. 


K"EW  YORK  : 
M.  H..   HOLBROOK, 

No.    15    LAIGHT    STREET. 
LONDON  :  M.  A.  ORB. 

1881. 


Stack 
Anna* 


Entered  according  to  act  of  Congress,  in  the  ve»i  1864,  by 
MILLER    &    BROWNING, 

In  the  Clerk's  Office  of  the  District  Court  of  the  United  States  for  the  Souttora 
District  of  New  York. 


L.  K.  BIO  ABEL,  PRINTER,  HYGIENIC  INSTITUTE,  NEW  TOfcK. 


PREFACE. 


THE  table !  how  vast  an  influence  it  exerts  on  human  life  and  charac- 
ter ;  how  much  of  the  weal  or  woe  of  humanity  clusters  around  it !  In 
determining  our  physical,  mental,  and  moral  conditions,  no  other  one 
thing  in  all  the  material  universe  has  so  vast  a  power  as  that  which  we 
take  daily  in  the  shape  of  food  and  drink. 

Much,  very  much,  of  the  sickness,  suffering,  and  premature  death  iq 
the  world ;  much  of  its  vice,  immorality,  and  crime,  can,  if  traced  to  its 
starting-point,  he  found  to  originate  here.  Anxious  days  and  sleepless 
nights  are  spent  by  parents,  in  their  earnest  endeavors  to  devise 
some  means  to  subdue  the  peevishness,  the  fretfulness,  the  obstinacy  or 
the  immorality  of  their  children,  only  to  find  alas!  their  admonitions 
unheeded,  then;  exhortations  thrown  to  the  winds,  their  agonizing  prayers 
of  no  avail ;  they  little  dreaming  that  the  causes  of  this  perverseness 
lie,  in  a  great  measure,  within  their  own  control ;  that  these  unhappy 
mental  and  moral  manifestations  are  caused  by  a  disordered  condition 
of  the  bodily  functions,  produced  by  the  improper  kinds  and  quantities 
of  food  which  they  have  allowed  them  to  eat. 

That  abnormal  conditions  of  the  body  never  txist  without  more  or 
less  influencing  the  mind,  no  arguments  are  needed  to  prove.  Take  for 
instance  the  drunkard  while  under  the  dominion  of  alcohol.  Of  what 
avail  are  his  own  resolutions,  or  the  prayers,  the  tears,  the  earnest 
entreaties  of  friends,  to  stay  the  fierce,  ungovernable  passions  which  rage 
within  him,  or  to  rouse  him  from  the  dull,  leaden  stupor  into  which  the 
demon  of  drink  often  plunges  its  victims  ?  What  are  moral  influences 
then?  So  many  "wisps  of  straw"  to  bind  the  Samson  of  evil.  But, 
remove  the  cause,  then  your  appeals  to  his  better  nature  may  be  of  some 
avail ;  while  it  remains,  never. 

It  is  but  speaking  the  simple  truth  to  say  that  fully  one  half  the  evil 
and  misery  which  exists  in  the  world,  has  its  origin  in  improper  dietetic 
habits.  The  starting-point  of  intemperance,  in  ninety-nine  cases  out  of 
a  hundred,  is  in  the  stimulating  or  gross  food  and  drink  received  at  a 
fond  mother's  table  in  infancy  and  boyhood,  producing  iri  time  a  craving 
for  stronger  stimulus,  found  at  last  in  the  intoxicating  cup. 

And  to  that  table,  too,  may  be  traced  the  origin  of  a  majority  of  the 
countless  diseases  which  people  our  cemeteries,  and  make  this  bright 
world  of  ours  really  a  "vale  of  tears." 


IV  PREFACE. 

All  over  the  land  are  scattered,  by  hundreds  and  thousands,  wretched 
invalids — poor,  miserable  dyspeptics,  to  whom  life  is  a  burden,  and  exist- 
ence a  bane — consumptives,  lingering  with  one  foot  in  the  grave,  who 
to-day  might  have  been  doing  the  work  of  strong  and  earnest  men  and 
women,  had  they  and  their  parents  but  realized  the  truth  of  this.  And 
to  too  many  of  them,  years  and  years,  yea,  a  lifetime  of  earnest  effort  in 
the  "  better  way,"  are  barely  sufficient  to  undo  the  wrong  which  need 
never  have  existed. 

Health  Reform  does  not  seek  to  diminish  gustatory  enjoyment,  >>ut 
rather  to  enhance  it.  No  drunkard  can  enjoy  his  glass  of  brandy  as  tha 
teetotaler  does  his  cup  of  clear,  cold,  sparkling  water. 

So,  those  who  live  upon  rich  and  stimulating  food  are  really  losers- 
instead  of-  gainers,  in  the  pleasures  of  the  table.  The  spices,  coni.- 
ments  and  seasonings  universally  employed,  so  far  disguise  and  destroy 
the  natural  properties  of  alimentary  substances  in  which  they  are  used, 
as  to  render  the  taste  of  persons  habitually  accustomed  to  them  so  per- 
verted that  they  can  no  more  detect  the  real  delicate  flavor  of  the  food 
itself,  than  the  drunkard  can  appreciate  the  excellence  of  pure  water , 
and  their  enjoyment  is  not  to  be  compared  hi  steady  lasting  enduranco 
to  that  of  those  who  live  upon  a  truly  hygienic  diet,  as  all  who  have 
tried  it  thoroughly  can  testify. 

A  cook-book  containing  directions  for  preparing  a  variety  of  hygienic 
dishes,  which  shall  be  at  the  same  time  practical,  concise,  and  in  a  form 
cheap  enough  to  bring  it  within  the  means  of  every  family  seems  a  desid- 
eratum hitherto  unattained. 

That  this  little  work  may  supply  this  want,  and  prove  of  real  value 
to  thoso  desirous  of  learning  a  more  healthful  method  of  living  is  tha 
earnest  wish  of 

THE  AUTEOE. 


THE  HYGIENIC  COOK-BOOK. 


BREAD  AND  BREAD-MAKING. 


As  by  common  consent  Bread  is  the  "  Staff  of  Life,"  the  question 
naturally  arises,  "  what  are  the  best  methods  of  making  it  ?  "  The 
common  white  flour  fermented  bread,  which  is  so  universally  used,  is 
very  far  from  being  the  best  as  an  article  of  diet.  The  use  of  fine  or 
bolted  flour,  has  opened  upon  community  a  perfect  "Pandora's  Box" 
of  evils  in  the  shape  of  Constipation  and  the  ten  thousand  ailments  to 
which  it  gives  rise.  By  the  separation  of  the  bran  from  the  flour,  not 
only  a  portion  of  the  grain  necessary  to  the  proper  distension  of  the 
stomach  and  bowels  is  removed,  but  it  has  been  repeatedly  proved  by 
chemical  analysis  that  the  bran  is  as  rich,  or  richer,  in  nutritious  sub- 
stances than  the  flour. 

These  are  not  merely  the  "  notions "  of  "  hair-brained,"  "  bran- 
bread,"  "  crazy  fanatics  !"  but  FACTS  which  commend  themselves  to 
the  common  sense  of  all  who  will  investigate,  which  have  been  proved 
by  the  experience  of  thousands,  and  which  have  been  demonstraTed 
by  the  highest  scientific  authorities  : 

DR.  JOHNSON,  M.A.,  F.E.S.,  F.G.S.,  &c.,  in  his  "Chemistry  of 
Common  Life,"  says  :  "  The  bran  or  husk  of  wheat,  which  is  separated 
from  the  fine  flour  in  the  mill,  and  is  often  condemned  to  humbler  uses, 
is  somewhat  more  nutritious  than  either  the  grain  as  a  whole,  or  the 
whiter  part  of  the  flour.  The  nutritive  quality  of  any  variety  of 
grain  depends  very  much  upon  the  proportion  of  gluten  it  contains  ; 
and  the  proportions  of  this  in  the  whole  grain,  the  bran  and  the  fine 
flour  respectively,  of  the  same  sample  of  wheat,  are  very  nearly  as 
follows — whole  grain,  12  pr.  ct.  ;  whoto|  b^n^H^ef  qp^t-kjner  skins), 
18  pr.  ct. ;  fine  flour,  10  pr.  ct. 

(5) 


6  BREAD    AND    BREAD-MAKING. 

If  the  grain,  as  a  whole,  contain  more  than  twelve  per  cent,  of  glu- 
ten, the  bran  and  the  flour  will  also  contain  more  than  is  above  repre- 
sented, and  in  a  like  proportion.  The  whole  meal  obtained  by  simply 
grinding  the  grain  is  equally  nutritious  with  the  grain  itself  By  sift- 
ing out  the  bran,  we  render  the  meal  less  nutritious,  weight  for  weight ; 
and  when  we  consider  that  the  bran  is  rarely  less,  and  is  sometimes  con- 
siderably more  than  one-fourth  of  the  whole  weight  of  the  grain,  we 
must  see  that  the  total  separation  of  the  covering  of  the  grain  causes 
much  waste  of  wholesome  human  food.  Bread  made  from  the  whole 
meal  is,  therefore,  more  nutritious ;  and  as  many  persons  find  it  a  more 
salutary  food  than  white  bread,  it  ought  to  be  more  generally  preferred 
and  used." 

Prof.  Youmans,  author  of  the  standard  works  on  •'  Chemistry," 
"  Household  Science,  "  Chemical  Chart,"  etc.,  says  : 

"  The  grain  of  which  bread  is  made  consists  mostly  of  starch,  gluten, 
and  sugar.  The  ligneous  husk  of  grain  produces  the  bran,  while  the 
flour  is  formed  by  the  interior  white  portions.  The  gluten  is  tougher 
and  more  difficult  to  grind  than  the  starch,  hence  the  finest  and  whitest 
flour,  obtained  by  repeated  siftings,  contains  a  larger  proportion  of 
starch,  the  darker  colored  flour  being  richer  in  gluten ;  and  as  the  nu- 
tritive properties  of  flour  are  in  proportion  to  the  nitrogenized  element 
(gluten),  the  latter  will  make  the  most  nutritious  bread." 

The  "  Eclectic  Keview,"  in  an  article  entitled  "  Frauds  in  Foods," 
says  : 

"  Many  of  the  most  important  elements  of  our  blood,  brain  and  bone 
are  found  in  the  greatest  abundance  in  the  colored,  outer  part  of  the 
wheat,  which  we  deem  fittest  for  pigs  ;  so  we  fatten  them  and  suffer  our- 
selves. The  difference  in  nourishing  properties  between  whole  meal  and 
flour  and  very  finely  dressed  flour  amounts,  in  many  cases,  to  fully  one- 
third." 

Dr.  Bennett  says  : 

"  Now,  if  there  is  a  well  established  fact  emanating  from  chemical 
analysis,  it  is  this :  That  superfine  or  very  finely  bolted  wheat  flour 
will  not  alone  sustain  animal  life.  This  fact  has  been  repeatedly  dem- 
onstrated by  Magendi,  the  greatest  physiologist  that  ever  lived.  Hav- 
ing ascertained  that  the  muscular  and  nervous  tissues,  including  the 
whole  brain  or  cerebral  mass,  was  composed  of  nitrogenous  matter,  he 
readily  concluded  that  starch,  or  the  fecula  of  wheat,  would  not  alone 
sustain  animal  life,  for  the  reason  that  it  contains  not  a  particle  of  ni- 
trogenous matter.  Consequently,  he  found  by  experiment,  that  animals 
fed  exclusively  on  very  finely  dressed  flour,  died  in  a  few  weeks,  where- 
as those  fed  on  the  unbolted  thrived." 

Dr.  John  Ellis,  Professor  of  the  Principles  and  Practice  of  Medi- 
cine, says  : 

"The  worst  case  of  scurvy  I  ever  had  to  treat,  occurred  in  a  little 
girl  five  or  six  years  old,  who  had  lived  entirely  upon  toast  made  of  su- 
»erfine  flour." 

Many  more  might  be  given,  but  these  must  suffice. 
The  second  objection  to  the  common  method  of  bread-making  is 
the  fermenting  process  to  which  it  is  subjected.     Fermentation,  as  all 


BREAD    AND    BREAD-MAKING.  7 

persons  who  are  conversant  with  chemistry  know,  is,  as  described  by 
Professor  Johnson, 

"  The  consequence  of  a  peculiar  action  which  yeast  exercises  upon 
moist  flour.  It  first  changes  a  portion  of  the  starch  of  the  flour  into 
sugar,  and  then  converts  this  sugar  into  alcohol  and  carbonic  acid,  in 
the  same  way  as  it  does  when  it  is  added  to  the  worts  of  the  brewer  or 
the  distiller.  As  the  gas  cannot  escape  from  the  glutinous  dough,  it  col- 
lects within  in  large  bubbles,  ,and  makes  it  swell,  till  the  heat  of  the 
oven  kills  the  yeast  plant,  and  causes  the  fermentation,  to  cease." 

Prof.  Youmans  says: 

"  If  the  fermentation  proceeds  too  far,  the  dough  becomes  sour ;  that 
is,  the  vinous  passes  into  the  acetous  fermentation,  the  alcohol  changes 
to  vinegar." 

Who  would  think  of  taking  a  half-decayed  apple  or  potato,  and 
subjecting  it  to  the  action  of  heat  to  stay  the  process  of  putrefaction, 
and  then  placing  it  before  human  beings  as  food  ?  And  yet  this  is 
precisely  what  is  done  by  fermenta  ion.  Take  a  commou  bread 
"  sponge,"  as  it  is  called.  Let  it  remain  thirty -six  hours  longer  than 
nsual,  and  what  is  the  result  ?  —  a  sour,  almost  putrid  mass.  This 
process  of  putrefaction  commences  the  moment  the  yeast  is  added  to 
moist  flour,  and  is  only  checked  by  the  action  of  heat. 

Baker's  bread  is  often  still  more  objectionable,  from  the  fact  that  an 
inferior  article  of  flour  is  used  which  is  disguised  by  the  introduction 
of  alum  and  other  chemicals. 

Soda  and  saleratus,  in  all  their  forms,  are  decidedly  injurious,  and 
when  introduced  into  bread,  biscuit,. and  other  articles  of  food;  are  a 
prolific  source  of  disease. 

Having  demonstrated  the  effects  of  bad  material  and  management 
of  it,,  we  will  consider  what  are  the  best  materials  and  the  best  meth- 
ods of  preparing  and  cooking  them. 

Bread,  to  be  the  most  wholesome  and  palatable,  should  contain  but 
two  ingredients—  unbolted  flour  from  the  best  quality  of  wheat  or  other 
grain,  and  pure  water.  The  following,  so  far  as  I  know,  are  the 
preferable  methods  of  making  it,  arranged  in  the  order  of  their  re- 
spective merits  : 

UNLEAVENED     BREAD. 

No.  1. — GEMS. — Into  cold  water  stir  Graham  flour  sufficient  to  make 
a  batter  a  trifle  thicker  than  that  used  for  ordinary  griddle  cakes.  Bako 
from  one-half  to  three-quarters  of  an  hour  in  a  hot  oven  in  small  tip 
patty-  pans  two  inches  square  and  three-fourths  of  an  inch  deep 


BREAD    AND    BREAD-MAKING. 


NOTE.— This  makes  delicious  bread.  No  definite  rule  as  to  the  proportions  of  flour 
and  water  can  be  given,  owing  to  the  difference  in  the  absorbing  properties  of  various 
brands  of  flour.  Of  some  kinds,  the  batter  will  require  to  be  made  considerably  stiffer 
than  the  consistency  above  mentioned.  A  little  experience  -will  enable  any  person  tc 
approximate  thfi  right  proportions  with  sufficient  exactness.  The  flour  should  be  stirred 
into  the  water  very  slowly  in  the  same  manner  as  in  making  mush.  No  more  stirring 
is  necessary  after  the  flour  is  all  added.  If  hard  water  is  used  in  making  them,  they 
are  apt  to  be  slightly  tough.  A  small  quantity  of  milk  will  remedy  this  defect. 

Many  persons  have  failed  of  sucess  in  making  this  bread  from  neg- 
lecting one  very  essential  requisite — the  size  of  the  pans  in  which  it 
is  baked.  If  they  are  larger  than  the  dimensions  given,  the  bread  will 
be  heavy ;  if  smaller  it  will  be  dry  and  hard.  But  made  this  size, 
and  filled  full,  if  the  flour  be  properly  ground,  the  batter  the  right  con- 
sistency, and  the  oven  hot,  (a  hot  oven  being  absolutely  indispensable 
to  success,)  it  will  rise  one  half,  and  be  almost  as  light  and  porous  as 
sponge  cake. 


E.— "We  used  separate  pans  for  some  time,  but  found  them  quite  inconvenient. 
We  have  them  now  formed  and  wired  together  as  represented  in  the  above  cut,  and 
find  them  a  very  great  improvement.  If  iron  pans  are  used  they  must  be  heated  hot 
each  time  before  filling. 

Any  tinman  can  make  them,  or  with  less  trouble  and  no  more  expense,  they  may  be 
procured  of  MILLEK  &  WOOD,  No.  15  Laight  St.,  N.  Y.,  who  to  supply  the  continued 
demand  for  them,  have  had  heavy  iron  moulds  cast  to  form  them,  and  can  supply  them 
ftt  the  rate  of  $1.25  per  square  of  a  dozen  tins. 

No.  2. — DIAMONDS. — Pour  boiling  water  on  Graham  flour — stirring 
rapidly  till  all  the  Hour  is  wet  Too  much  stirring  makes  it  tough. 
It  should  be  about  as  thick  as  can  be  stirred  easily  with  a  strong  iron 
spoon.  Place  the  dough  with  plenty  of  flour  upon  the  moulding 
board,  and  knead  it  for  two  or  three  minutes.  Roll  out  one  half  an 
inch  thick,  and  cut  in  small  cakes  or  rolls.  If  a  large  quantity  is  re- 
quired, roll  about  three-fourths  of  an  inch  thick,  and  cut  with  a  knife 
in  diamond  shape.  Bake  in  a  very  hot  oven  forty-five  minutes. 

NOTE. —  The  names  by  which  these  two  kinds  of  bread  are  known  in  our  Institution 
are  merely  arbitrary.  Years  ago  the  guests  of  the  house  christened  No.  2  "diamonds," 
from  their  shape.  No.- 1  being  of  quite  recent  introduction,  and,  as  many  think,  much 
superior,  some  facetious  patient,  on  their  first  appearance,  sutrarested  " perns'"  as  an  ap- 
propriate name,  and,  accordingly,  "gems"  went  the  round  of  the  tables  till  the  soubri- 
quet became  firmly  attached  to  them. 

No.  3. — GRAHAM  BISCUIT. — Make  Graham  mush  as  for  table. 
When  cool,  mix  with  it  Graham  flour  sufficient  to  roll  well.  Knead 
for  a  few  minutes,  roll  three-fourths  of  an  inch  thick,  cut  with  a  com- 
mon biscuit  cutter,  and  bake  in  a  hot  oven  from  thirty  to  forty-five 
minutes. 

No.  4. — GRAHAM  BISCUIT. — (ANOTHER  FORM.)  Stir  into  cold  water, 
Graham  flour  enough  for  a  rather  soft  dough  ;  knead  it  for  five  or  ten 
minutes,  and  bake  the  same  as  No.  3. 

NOTE. — "When  these  have  become  a  little  dry  or  hard,  cut  in  small  pieces,  cover  with 
sold  water,  soak  till  thoroughly  soft,  when  the  water  should  oe  all  absorbed.  Strain 
through  a  collander,  mix  Graham  flour  sufficient  to  roll,  and  bake  in  the  same  form  ai 
•t  first.  This  id  even  superior  to  the  original  bread. 


BREAD   AND   BHEAD-MAK.INO.  9 

No.  5. —WHEAT  MEAL  CRISPS. — Make  a  very  stiff  dough  of  Gra- 
ham flour  aM  cold  water :  knead  thoroughly,  roll  as  thin  as  possible 
and  bake  for  \wenty  minutes  in  a  hot  oven. 

No.  6. — GRAHAM  CRACKEUS  are  made  by  mixing  cold  water  and 
Graham  flour  together,  and  kneading  very  thoroughly.  They  can 
only  be  well  made  by  the  machinery  used  in  cracker  bakeries. 

EYE  AND  OAT-MEAL  BEEAD. 

Unbolted  rye  or  oatmeal,  prepared  after  recipe  No.  4,  makes  excel- 
lent and  wholesome  bread  for  those  who  like  the  peculiar  flavor  On 
these  grains. 

COEN  CAKE. 

Pour  1  quart  boiling  water  on  1  quart  corn  meal,  and  stir  quickly. 
Wet  the  hands  and  form  the  dough  into  small  round  cakes  one-halt 
an  inch  thick.  The  addition  of  a  few  raspberries,  huckleberries,  or 
any  subacid  fruit,  is  a  decided  improvement.  Sweet  apples,  chopped 
fine,  are  also  excellent. 

COEN  MEAL  GEMS. 

Stir  slowly  into  one  quart  sweet  milk,  corn  meal  sufficient  to  make 
t  very  thin  batter.     Bake  in  a  hot  oven  in  the  gem  tins. 
1* 


MUSHES  AND  PORRIDGES, 


l)r,  TRALL  in  his  excellent  "Hydropathic  Cook  Book,"  says : 

"For  making  unleavened  bread,  mushes,  etc.,  the  grain  should  be 
carefully  cleaned — washed,  if  necessary — and  care  should  be  taken  to 
select  that  which  is  full  and  plump.  When  ground  at  an  ordinary 
flouring  mill,  the  stones  should  be  sharp,  so  as  to  cut  the  grain  into 
very  fine  particles.  If  ground  by  dull  stones,  the  bran  will  be  mashed 
off  in  flakes  or  scales.  The  meal  or  flour  should  be  fresh  ground, 
and  never  kept  a  long  time,  as  it  deteriorates  surely,  though  slowly, 
every  day  after  being  ground." 

Under  the  head  of  Mushes  and  Porridges,  he  has  given  a  variety  of 
Tery  excellent  recipes.  I  cannot  do  better  than  copy  the  chapter 
'entire  : 

"  The  reader  will  observe  that  salt  is  not  mentioned  as  an  ingredi- 
ent in  this  book.  But  as  almost  all  persons  are  accustomed  to  the 
use  of  this  seasoning,  I  can  only  say  to  them,  if  they  cannot  bring 
their  appetite  at  once  into  subjection  to  unsalted  aliment,  they  had 
better  use  a  moderate  quantity,  and  gradually  diminish  it. 

In  all  the  cook  books  I  am  acquainted  with,  salt  is  put  down  as  a 
fixture  of  every  dish ;  and  mushes,  especially  Indian  and  rice,  are 
usually  considered  as  unendurably  flat  and  insipid,  unless  abundantly 
salted.  A  little  experience  with  unsalted  food,  and  a  little  self-denial, 
will,  however,  enable  all  persons  to  relish  not  only  mushe?,  but  all 
other  farinaceous  preparations,  with  no  other  seasonings  than  sugar  or 
milk." 

"CRACKED  WHEAT  MUSH. — As  the  grits  swell  very  much  in  boiling, 
they  should  be  stirred  gradually  in  boiling  water  until  a  thin  rnush  is 
formed.  The  boiling  should  then  be  continued  very  moderately  for 
one  or  two  hours. 

If  the  grits  are  ground  very  coarse,  they  will  require  boiling  five  or 
six  hours.  A  large  coffee  mill  will  serve  the~~purpose  very  well  of 
grinding  for  a  family. 

An  ordinary  iron  pot  will  answer  to  boil  the  grits  in,  if  they  are 
constantly  stirred,  or  if  the  vessel  stand  on  legs,  so  that  the  blaze  of 
the  fire  is  not  in  immediate  contact  with  it.  The  double  boiler,  how- 
ever (found  at  most  hardware  stores,)  is  the  most  convenient  to  pre- 
vent burning  or  scorching.  It  is  a  tin  or  iron  vessel  surrounded  by 
hot  water,  and  contained  within  another  vessel  which  comes  in  con- 
tact with  the  fire. 

(10) 


MUSHES    ASD    PORRIDGES.  11 

HOMINY. — This  is  generally,  in  this  market,  prepared  from  the 
Southern  or  white  corn,  which  is  cut  into  coarser  or  finer  particles  of 
nearly  uniform  size.  It  is  cooked  like  the  wheaten  grits,  and  usually 
requires  to  be  boiled  one  hour  and  a  half.  The  fine-grained  hominy 
can  be  well  cooked  in  half  an  hour,  by  boiling  a  few  minutes  and 
then  steaming  it,  without  stirring,  over  as  hot  a  fire  as  can  be  borne 
without  scorching.  Two  quarts  of  water  are  required  for  one  or 
hominy. 

SAMP. — This  is  merely  a  very  coarse  hominy — the  grains  of  corn 
being  cut  or  broken  into  very  coarse  particles.  It  should  be  washed 
several  times,  and  the  water  poured  through  a  sieve  to  separate  the 
hulls ;  and  it  requires  boiling  five  or  six  hours. 

This  is  made  precisely  like  the  mush  of  cracked  wheat,  or  wheaten 
grits.  It  is  particularly  adapted  to  thosj  who  have  long  suffered  from 
habitual  constipation.  To  persons  unaccustomed  to  the  grain,  the 
effect  on  the  bowels  is  decidedly  laxative.  The  meal  must  be  fresh 
ground,  and  made  of  well-cleaned  and  plump  grain. 

INDIAN-MEAL  MUSH. — White  and  yellow  corn  meal  are  made  into 
the  well-known  mush  called  hasty  pudding.  Either  kind  is  equally 
agreeable  to  most  persons.  It  should  be  stirred  very  gradually  into 
boiling  water,  so  as  to  prevent  lumping ;  it  should  be  cooked  from 
one  to  two  hours. 

OATMEAL  MUSH. — This,  in  Scotland,  is  called  "stirabout."  It  is  a 
favorite  with  many  persons,  and  makes  a  pleasant  change  of  dishes. 
It  is  cooked  precisely  like  Indian  mush. 

WHEAT-MEAL  MUSH. — This  is  an  excellent  article  for  infants  and 
young  children — much  better  than  the  farina,  which  is  so  extensively 
employed.  It  will  do  for  a  change  in  the  cases  of  adults,  but  is  not 
equal  to  the  coarser  preparations  of  the  grain.  It  is  cooked  like 
Indian  mush. 

FARINA  MUSH. — This  is  too  nutrative,  or,  rather,  concentrated,  an 
aliment  for  an  every  day  dish,  but  will  do  occasionally  for  variety's 
sake.  It  is  made  into  mush  in  the  same  way  as  Graham  flour  or 
Indian  meal. 

,  RICE  MUSH. — Put  one  pint  of  plump  "head  rice,"  previously  picked 
over  and  washed,  into  three  quarts  of  boiling  water ;  continue  the 
boiling  fifteen  or  twenty  minutes,  but  avoid  stirring  it  so  as  to  break 
up  or  mash  the  kernels  ;  turn  off  the  water ;  set  it  uncovered  over  a 
moderate  fire,  and  steam  fifteen  minutes.  Rice  is  "poor  stuff"  with- 
out salt,  say  the  cooks,  and  cook-books.  If  you  find  it  so,  reader,  try 
a  little  syrup  or  sugar. 

RICE  AND  MILK  MUSH. — Boil  a  pint  of  clean  head  rice  fifteen  or 
twenty  minutes;  pour  off  the  water;  add  a  little  milk — mixing  it 
gently  so  as  not  to  break  the  kernels — and  boil  a  few  minutes  longer. 

CORN  STARCH  BLANC-MANGE. — Dissolve  half  a  pound  of  corn  starch 
in  a  pint  of  cold  milk ;  then  put  it  into  three  pints  of  boiling  milk, 
and  boil  very  moderately  five  or  six  minutes. 


12  MUSHES   AND   PORRIDGES. 

MOLDED  FAP.INACEA. — Nearly  all  the  boiled  farinaceous  foods  may 
be  molded  to  please  the  fancy,  in  teacups,  glasses,  or  earthen  molds. 
Wheaten  grits,  rice,  farina,  corn  starch,  etc.,  may  be  put  into  th«  molds, 
or  dishes,  previously  wet  in  cold  water,  as  soon  as  cooked,  and  when 
cooled,  turn  out  on  china  or  glass  plates.  The  addition  of  a  little 
whortleberry,  raspberry,  blackberry,  or  strawberry  j  uice,  will  afford  an 
innocent  coloring  material  for  those  who  have  time  and  inclination  to 
indulge  in  such  amusements. 

MILK  POKRTDGE. — Place  a  pint  and  a  half  of  new  milk,  and  hah 
a  pint  ofwater  over  the  tire ;  when  just  ready  to  boil,  stir  in  a  table- 
spoonful  ol  flour,  \vheat-rneal,  oatmeal,  or  corn-meal,  previously  mixed 
•with  a  little  water ,  after  boiling  a  minute,  pour  it  on  bread  cut  into 
small  pieces. 

WHEAT-MEAL  PORRIDGE. — Stir  gradually  into  a  quart  of  boiling 
water  half  a  pound  of  wheat-meal,  and  boil  ten  or  fifteen  minutes.  It 
may  be  flavored  with  a  little  milk,  molasses,  or  sugar. 

OATMEAL  PORRIDGE. — Hub  three-quarters  of  a  pound  of  oatmeai 
into  a  little  cold  water,  till  the  mixture  is  smooth  and  even  ;  add  it  to 
three  pints  of  boiling  water ;  allow  the  whole  to  boil  gently  about 
twenty  minutes.  Serve  with  milk,  syrup,  or  sugar. 

To  those  who  use  milk  and  desire  a  great  variety,  I  would  say  that 
the  cracked  wheat,  rye,  oatmeal,  farina,  and  hominy  mushes,  are  by 
many  considered  far  preferable  if  made  of  half  milk.  The  cracked 
wheat  mush  is  also  improved  by  the  addition  of  a  few  raisins,  cherries, 
or  dates,  added  at  the  commencement  of  the  cooking  process.  A  very 
palatable  dish  may  be  made  very  quickly,  by  stirring  Graham  flour 
into  boiling  milk,  after  the  manner  of  hasty  pudding,  letting  it  cook 
for  five  or  ten  minutes. 


PIES  AND  PIE  CRUSTS. 

PIES,  as  usually  made,  are  among  the  greatest  abominations  of  mod- 
ern cookery.  The  idea  of  eating  a  piece  of  bread  an  inch  in  thickness, 
with  from  one-quarter  to  a  half  or  a  whole  inch  of  lard  or  butter 
would,  by  every  sane  person,  be  considered  preposterous.  But  peo- 
ple use  these  same  proportions  of  flour  and  grease  in  their  pastry, 
thinking  it  delicious !  Consult  any  of  the  ordinary  cook  books,  and 
you  will  find  the  recipes  for  pastry  varying  from  half  a  pound  to  a 
pound  of  land  or  butter  to  each  pound  of  flour,  and  white  flour  at  that ! 
Can  anything  be  conceived  which  is  more  indigestible  ? 

Below  are  given  recipes  for  making  quite  a  variety  of  pies,  which  any 
cook  after  a  little  practice,  can  succeed  in  making,  provided  she  has  a 
heart  in  the  work,  and  desires  to  see  hygienic  cooking  tuke  the  place 
which  it  deserves. 


PIES  AND  PIE-CRUSTS.  13 

POTATO  PIE  CUUST. — Boil  one  quart  dry,  mealy  potatoes.  The 
moment  they  are  done  mash  them,  and  sift  through  a  collander.  Stir 
thoroughly  together  one  cup  Graham  flour  and  one  cup  white  flour, 
then  add  the  potatoes,  rubbing  them  evenly  through  the  flour  in  the 
same  manner  as  the  shortening  in  common  pie  crust.  Have  ready 
one  cup  corn  meal ;  pour  over  it  one  and  one-third  cups  boiling  water, 
stirring  it  till  all  the  meal  is  wet,  then  add  it  to  the  potatoes  and  flour, 
mixing  only  till  thoroughly  incorporated  together.  No  more  flour 
should  be  added.  The  moulding  board  should  be  well  covered  with 
dry  flour,  however,  as  it  is  slightly  difficult  to  roll  out.  It  should  be 
rolled  very  thin,  and  baked  in  a  moderate  oven. 

NOTE. — It  is  very  essential  that  the  above  conditions  should  all  be  complied  with. 
Bear  in  mind  that  the  potatoes  must  be  hot,  and  mixed  immediately  with  the  flour ;  the 
water  be  poured,  while  boiling,  upon  the  corn  moal,  and  the  whole  mixed  together  very 
quickly  and  baked  immediately.  Inattention  to  any  of  these  requisites  will  be  quite 
apt  to  insure  a  failure. 

CREAM  PIK  CRUST. — Take  equal  quantities  of  Graham  flour,  white 
flour,  and  Indian  meal ;  rub  evenly  together,  and  wet  with  very  thin 
sweet  cream.  It  should  be  rolled  thin  and  baked  in  an  oven  as  hot  as 
for  common  pie  crust. 

NOTE. — This  makes  excellent  pastry  if  properly  baked.  Many  patients  have  said  to 
•us  they  did  not  see  how  they  could  ever  again  relish  the  pastry  in  common  use  (this  is 
BO  much  sweeter  and  more  palatable,  to  say  nothing  of  its  wholesomeness.)  It  is  more 
generally  relished  than  the  potato  crust,  although  not  quite  so  hygienic. 

PUMPKIN  PIK. — Select  a  pumpkin  which  has  a  deep,  rich  color,  and 
firm,  close  texture.  Stew  and  sift  in  the  ordinary  manner ;  add  as 
much  boiling  milk  as  will  make  it  about  one-third  thicker  than  for 
common  pumpkin  pie.  Sweeten  with  equal  quantities  of  sugar  and 
molasses,  and  bake  about  one  hour  in  a  hot  oven. 

NOTE. — Those  who  will  try  this  method  will  be  surprised  to  find  how  delicious  a  pie 
can  be  made  without  eggs,  ginger,  or  spices  of  any  kind.  The  milk  being  turned  boiling 
hot  upon  the  pumpkin,  causes  it  to  swell  in  baking,  so  that  it  is  as  light  and  nice  aa 
though  eggs  had  been  used. 

SQUASH  PIE. — This  is  even  superior  to  pumpkin,  as  it  possesses  a 
richer,  sweeter  flavor,  and  is  far  preferable.  It  is  made  in  precisely  the 
same  manner  as  pumpkin  pie. 

SWEET  POTATO  PIE. — Boil  and  sift  through  a  collander,  nice,  ripe, 
sweet  potatoes,  add  boiling  milk,  and  make  the  same  as  pumpkin  pie. 

SWEET  APPLE  PIE. — Pare  mellow,  sweet  apples,  and  grate  them 
upon  a  grater.  A  very  large  grater  is  necessary  for  this  purpose. 
Then  proceed  as  for  pumpkin  pie. 

SOUR  APPLE  PIE.—  Take  nice,  tart  apples — spitzenbergs  are  best, 
although  pippins,  greenings,  russets,  etc.,  are  excellent.  Slice  them; 
fill  the  under  crust  an  inch  thick ;  sprinkle  sugar  over  them ;  add  a 
spoonful  or  two  of  water ;  cover  with  a  thin  crust,  and  bake  three- 
fourths  of  an  hour  in  a  moderate  oven. 

PIE-PLANT  PIE. — Remove  the  skin  from  the  stalks;  cut  them  in 
small  pieces ;  fill  the  pie  dish  evenly  full ;  put  in  plenty  of  sugar,  a 
teaspoonful  of  water ;  dredge  a  trifle  of  flour  evenly  over  the  top ; 
cover  with  a  thin  crust,  and  bake  the  same  as  apple  pie. 

NOTE.— If  the  stalks  are  not  very  tender,  it  is  better  to  partially  stew  before  baking. 


14  PIES  AND    PIE-CRUBTS. 

APPLE  AND  PIE-PLANT  PIE. — Equal  quantities  of  apple  and  pie  plant 
made  in  the  same  manner  as  all  pie  plant,  make  excellent  pie. 

DRIED  WHORTLEBERRY  PIE. — To  two  quarts  dried  whortleberries  add 
one  pint  dried  plums  ;  look  over  carefully  ;  add  sugar  to  the  taste,  and 
stew  as  for  the  table  ;  bake  between  two  crusts  about  one  hour. 

DRIED  ELDERBERRY  PIE — Is  made  in  the  same  manner,  and  is 
nearly  as  good  as  the  preceding. 

GOOSEBERRY  PIE. — This  is  made  in  precisely  the  same  manner  as 
currant  pie ;  it  is  very  palatable. 

CHERRY  PIE. — Choose  fair,  ripe  cherries,  the  large  black  English 
being  the  best  for  this  purpose  ;  wash  and  look  them  over  carefully ; 
fill  the  pie  plate  evenly  full ;  strew  sugar  over  the  top ;  dredge  in 
plenty  of  flour ;  cover  with  a  moderately  thick  upper  crust,  and  bake 
one  hour. 

KASPBERRY  PIE. — This  stands  at  the  head  of  the  list  of  all  berry 
pies  in  point  of  excellence.  Take  nice  ripe  berries,  either  red  or  black 
are  about  equally  good;  wash  and  pick  them  over  carefully;  place 
them  an  inch  or  more  thick  on  the  under  crust  ;  strew  a  small  quan- 
tify of  sugar,  and  a  trifle  of  flour  over  them ;  put  en  the  upper  crust, 
and  bake  half  an  hour. 

BLACKBERRY  PIE. — This  is  made  in  the  same  manner  as  the  pre- 
ceding. All  berries  for  pies  should  be  ripe  or  nearly  so,  and  as  fresh 
as  possible. 

WHORTLEBERRY  PIE. — Whortleberries  make  excellent  pies,  and  are  ip 
market  usually  longer  than  any  of  the  summer  fruits.  It  is  made 
in  the  same  manner  as  raspberry  pie. 

STRAWBERRY  PIE. — Is  made  in  the  same  way  also.  This  fruit  ia 
rather  acid,  and  requires  considerable  sugar  to  make  it  pleasant. 

CRANBERRY  TART. — Wash  the  berries  in  a  pan  of  water,  rejecting 
avl  the  bad  ones  ;  simmer  them  till  they  become  soft  and  burst  open  ; 
strain  through  a  fine  wire  seive,  removing  all  the  nulls ;  add  sugar  to 
the  taste ;  bake  on  a  thick  under  crust  in  a  moderate  oven. 

PEACU  PIE. — Select  rich,  juicy  patches,  of  a  rather  small  and  nearly 
uniform  size.  They  should  be  very  ripe;  wash  them  thoroughly  to 
remove  all  the  furz ;  fill  the  pie  dish  with  them  ;  sprinkle  sugar  and 
a  little  flour  over  them ;  add  a  tablespoonful  of  water ;  cover  and 
bake  one  hour. 

KOTB. — If  the  peaches  are  not  very  ripe,  it  is  better  to  pare,  stone,  and  slice  them. 

PLUM  PIE — Is  made  in  the  same  manner  as  the  peach  pie.  It  is 
not  as  wholesome,  as  it  requires  much  more  sugar  to  make  it  at  all 
palatable. 

APPLE  PUFFS. — Make  a  crust  the  same  as  for  cream  pie  crust, 
using  rather  thicker  cream,  however;  roll  as  thin  as  possible;  cut 
out  in  small  round  cakes  with  a  common  biscuit  cutter ;  take  one  of 
these,  wet  it  around  the  edge,  and  place  in  the  center  a  teaepoonful 
of  apple  sauce.  Take  another  and  c  >t  with  a  small  cracker  cutter  a 


15 


hole  in  the  center  about  one  inch  in  diameter  ;  place  the  ring 

is  left  upon  the  first  one,  and  pinch  the  edges  tightly  together.     Bake 

in  a  quick  oven. 

NOTE.—  These,  if  rightly  made,  are  very  nice.  Any  kind  of  fruit  may  be  used  in 
place  of  apple  sauce,  by  stewing  it,  and  simmering  down  till  very  little  juice  remains. 

CURRANT  PIE.  —  Currants  are  made  into  pies  by  stewing  them,  and 
sweetening  according  to  the  degree  of  acidity,  and  baking  between  two 
crusts  in  the  ordinary  manner.  Or  better  still,  merely  fill  the  pie 
with  them  without  any  previous  cooking.  Sprinkle  sugar  over  ;  dredge 
in  a  little  flour,  and  bake  the  same  as  apple  pie. 

I  have  been  much  more  minute  in  giving  these  recipes  than  persons 
accustomed  to  cooking  would  deem  really  necessary.  I  have  done 
so  because  hundreds  of  ladies  who  have  no  practical  knowledge  of 
even  the  ordinary  methods  of  cookery,  are  jrearly  adopting  our  sys- 
tem, and  as  they  generally  find  it  impossible  to  obtain  help  in  their 
own  homes  who  are  at  all  conversant  with  it,  they  feel  the  necessity 
of  learning  its  details  for  themselves. 


PUDDINGS. 

MANY  physiologists  object,  and  justly,  to  the  extensive  use  of  pud- 
dings as  an  article  of  diet.  They  admit  of  but  very  imperfect  masti- 
cation and  insalivation,  even  in  their  best  forms,  and  are  to  be  permit- 
ted rather  than  recommended. 

However,  as  people  usually  demand  something  as  a  dessert,  occa- 
sionally, by  way  of  variety,  they  are  admissible.  I  give  below 
recipes  for  the  most  Hygienic  methods  of  making  them.  Quite  a 
number  of  them  are  copied  from  Dr.  Trail's  Hydropathic  Cook  Book  : 

RICE  PUDDING. — To  two-thirds  of  a  cup  of  rice  add  half  a  cup  of 
sugar,  half  a  cup  raisins,  and  two  quarts  milk.  Stir  all  together  and 
bake  very  slowly  about  tiiree  hours. 

BAKED  APPLE  PUDDING. — Pare,  core,  and  slice  about  two  quarts 
nice  tart  apples.  Add  to  them  one  teacup  full  of  Indian  ineal,  one 
cup  Graham  flour,  and  stir  all  together.  Pour  over  them  three-fourths 
of  a  cup  of  sugar  dissolved  in  one  cup  cold  water,  stirring  till  all 
the  flour  is  wet.  Strew  Indian  meal  smoothly  over  the  bottom  of  a 
deep  basin  or  pan  to  prevent  sticking,  and  turn  the  mixture  into  it, 
smoothing  it  evenly  over  the  top.  Then  spread  smoothly  over  it  a  bat- 
ter made  by  stirring  together  half  a  cup  cold  water,  three  tablespoon- 
fuls  of  Indian  meal,  three  ditto  of  Graham  flour,  and  one  tablcspoon- 
ful  sugar.  Bake  about  two  hours  and  a  half. 

.NOTE. — This  is  to  be  eaten  with  sweetened  cream  or  a  sauce  made  by  stirring  into 
on<)  quart  boiling  milk  two  heaping  tablespoonfuls  of  corn  starch,  moistened  with  cold 
nuik,  letting  it  boil  for  five  or  ten  minutes  afterward.  Sweeten  according  to  taste. 

PLUM  PUDDING. — One  quart  Indian  meal,  one  cup  molasses,  one 
cup  raisins,  one  quart  boiling  water.  Stir  all  together  and  steam  three 
hours.  This  is  to  be  eaten  with  the  same  kind  of  sauce  as  for  baked 
apple  pudding. 


16  PUDDINGS. 

RUSK  Pur  DING. — One  and  one-third  cups  rusk,  hair  a  cup  sugar, 
two  cups  sweet  apples,  sliced,  two  quarts  milk.  Stir  together  and 
bake  two  hours  and  a  half. 

BAKED  INDIAN  PUDDING. — Two  quarts  sweet  milk,  one  heaping 
teacup  full  of  Indian  meal,  one-third  cup  molasses,  one-third  cup 
sugar.  When  the  milk  is  boiling  hard,  dip  out  one-half  of  it,  and 
into  the  remainder  stir  the  meal 'slowly,  taking  care  that-  no  lumps 
remain  in  it.  Add  the  rest  of  the  milk,  the  sugar  and  molasses,  and 
bake  about  two  hours,  or  until  it  is  a  bright  cherry  color.  Stir  once 
or  twice  the  first  half  hour,  but  not  afterward. 

"  This  proportion  of  meal  will  not  hold  good  in  all  cases,  owing  to 
the  difference  in  the  thickening  properties  of  different  kinds.  Of  some 
it  will  require  one  and  one-third  cups,  others  one  and  a  half.  This 
can  easily  be  determined  by  one  trial. 

SAGO  PUDDING. — Two  quarts  boiling  milk,  one  cup  sago,  three- 
fourths  cup  sugar,  two  cups  sweet  apples  sliced.  Bake  one  hour  and 
a  half. 

TAPIOCA  PUDDING. — Two  quarts  milk,  one  cup  tapioca,  one  cup 
sugar,  two  cups  sweet  apples,  sliced.  Bake  one  hour  and  a  half. 

SAGO  AND  APPLE  PUDDING. — Take  .six  ounces  of  sago,  previously 
washed  and  picked,  five  large,  rich  apples,  peeled,  quartered  and  cored, 
and  one  teacupful  of  sugar.  Pour  boiling  water  on  the  sago ;  let  it 
stand  till  cold  ;  then  mix  in  the  apples  and  sugar,  and  bake  about 
one  hour. 

PEAEL  BARLEY  PUDDING. — Pick  and  wash  half  a  pound  of  pearl 
barley ;  soak  it  in  fresh  water  over  night ;  pour  off  the  water ;  add 
one  quart  new  milk  and  a  teacupful  of  sugar ;  and  bake  one  hour  in 
a  slow  oven. 

BARLEY  AND  APPLE  PUDDING. — Pick  and  wash  half  a  pound  of 
pearl  barley ;  soak  it  in  water  twelve  hours ;  then  put  it  into  a  pan 
with  three  pints  of  water ;  let  it  boil  ten  hours ;  pour  it  into  a  pie 
dish  ;  put  in  half  a  pound  of  apples,  sliced  ;  add  two  ounces  of  sugar, 
and  bake  one  hour  in  a  moderate  oven. 

BREAD  PUDDING.  —Pour  a  quart  of  boiling  milk  on  as  much  bread, 
biscuit  or  crackers,  broken  or  cut  into  small  pieces,  as  will  absorb  it ; 
cover  it  and  let  it  remain  till  quite  cool ;  then  sweeten  and  bake  an 
hour  and  a  half. 

_  CRACKED  WHEAT  PUDDING. — Boil  wheaten  grits  till  quite  soft ;  then 
dilute  the  mush  with  milk  to  the  proper  consistency.  It  should  be 
rather  thin ;  sweeten  and  bake  one  hour. 

HOMINY  PUDDING. — Mix  cold,  boiled  hominy  with  milk  till  suf- 
ficiently diluted  ;  sweeten  and  bake  in  a  hot  oven  an  hour  and  a  half, 
or  two  hours. 

HOMINY  PUDDING. — (another  form.)  Into  two  quarts  boiling  milk, 
stir  one  large  cupful  of  uncooked  hominy.  Add  one  ha).f  cup  sugar, 
one  half  cuji  raisius  aud  bake  two  hours." 


PUDDINGS.  17 

CHRISTMAS  PUDDING. — Mix  together  a  pound  and  a  quarter  of  flour 
or  meal,  half  a  pint  of  sweet  cream,  a  pound  of  stoned  raisins,  four 
ounces  of  currants,  four  ounces  of  potatoes,  mashed,  five  ounces  of 
brown  sugar,  and  a  gill  of  milk.  When  thoroughly  worked  together 
add  eight  large  spoonfuls  of  clean  snow ;  diffuse  it  through  vhe  mass 
as  quickly  as  possible ;  tie  the  pudding  tightly  in  a  bag  previously 
wet  in  cold  water,  and  boil  four  hours. 

MACARONI  SNOW  PUDDING. — Take  three  ounces  macaroni,  one 
pint  of  new  milk,  one  gill  of  cream,  four  of  brown  sugar  or  molasses, 
and  eight  tablespoon fuls  of  snow.  Simmer  the  macaroni  in  the  milk 
till  well  mixed  ;  add  the  sugar  and  cream  ;  then  stir  in  the  snow 
quickly  and  bake  immediately  till  slightly  browned. 

EICE  AND  APPLE  PUDDING. — Boil  half  a  pound  of  rice  in  half  a  pint 
of  milk  till  it  is  soft;  then  fill  the  pudding  dish  half  full  of  apples, 
which  have  been  pared  and  cored ;  sweeten  with  brown  sugar  or  mo- 
lasses ;  put  the  rice  over  the  fruit  as  a  crust,  and  bake  one  hour. 

SNOW  BALL  PUDDING. — Pare  and  core  large  mellow  apples,  and 
inclose  them  in  cloths  spread  over  with  boiled  rice,  and  boil  one  hour. 
Dip  them  in  cold  water  before  turning  them  out.  They  may  be 
eaten  with  syrup,  sugar  or  sweetened  milk. 

FARINA  PUDDING. — Mix  ten  ounces  of  farina  with  half  a  pint  of 
cold  milk ;  put  one  quart  of  milk  over  the  fire,  and  while  it  is  boiling 
stir  in  the  farina  gradually,  and  let  it  simmer  fifteen  or  twenty  min- 
utes. It  may  be  served  with  milk,  fruit,  jelly  or  sugar. 

FIG  AND  COCOANUT  PUDDING. — Wash  one  pound  of  figs  in  warm 
water;  soak  them  till  soft ;  add  to  them  one  grated  cocoanut  with  its 
milk,  and  four  ounces  of  sugar ;  then  knead  with  them  all  as  much 
wheat  meal  as  can  be  worked  into  a  rather  soft  dough.  ( If  in  the 
cold  season,  three  or  four  spoonfuls  of  snow  will  make  it  lighter.) 
Tie  it  in  a  pudding  bag,  not  very  tight,  as  it  will  swell  some ;  and 
boil  two  hours. 

APPLE  PUDDING. — Boil  one  pound  and  a  half  of  good  apples  with  a 
gill  of  water  and  half  a  pound  of  brown  sugar,  till  reduced  to  a  smooth 
pulp  ;  stir  in  one  gill  of  sweet  cream,  a  tablespoonful  of  flour  or  fine 
bread  crumbs ;  flavor  with  a  little  lemon  juice  or  grated  lemon,  and 
bake  forty  minutes. 

POTATO  APPLE  DUMPLINGS. — Boil  any  quantity  of  white  mealy 
potatoes ;  pare,  and  mash  them  with  a  rolling  pin  ;  then  dredge  in 
flour  enough  to  form  a  dough  ;  roll  it  out  to  about  the  thickness  of 
pie  crust,  and  make  up  the  dumplings  by  putting  an  apple,  pared, 
cored,  and  quartered,  to  each.  Boil  or  bake  one  hour. 

NOTE. — If  the  crust  be  made  in  the  same  manner  as  for  cream  pie  crust,  these  are 
very  nice. 

GREEN  COKN  PUDDING. — To  one  quart  of  grated  ears  of  sweet  corn, 
add  a  teacupful  of  cream,  one  gill  of  milk,  a  tablespoonful  of  flour, 
and  two  ounces  of  sugar ;  mix  all  together  and  bake  an  hour  and  a 
half. 


THE    FRUITS. 


WE  come  now  to  one  of  the  most  important  departments  of  dietetics, 
viz. :  fruit,  and  the  necessity  of  its  culture,  preservation,  and  use.  Next 
to  good  bread,  there  is  nothing  that  can  compare  in  value  as  an  article  of 
diet  with  good  ripe  fruit.  People  have  been  accustomed  to  consider  fruit 
more  in  the  light  of  a  relish  and  a  luxury,  rather  than  as  what  it  really 
should  be — a  staple  article  of  diet,  and  a  necessity  of  every  meal. 

"Would  people  place  their  bread  and  fruit  as  the  central  dishes  of  their 
tables,  around  which  other  dishes  are  grouped  as  convenience  or  tast* 
may  dictate,  instead  of  as  now  placing  the  meat  as  the  staple  article,  what 
a  vast  amount  of  labor,  sickness,  and  suffering  would  be  avoided ! 

Good  unleavened  bread  and  the  variety  of  fruits  in  their  season  contaim 
all  the  elements  necessary  to  the  support  of  human  life.  And  while  there 
is  a  large  class  of  vegetables,  which  are  nutritious,  palatable,  and  whole- 
some, making  variety  enough  to  suit  the  most  fastidious,  yet  fruit  must 
'ever  take  the  precedence  as  the  BEST  food  for  human  "beings. 

But,  say  many,  "  fruit  is  so  expensive,  we  can't  afford  it ;  besides,  if  all 
were  to  use  fruit  freely,  there  would  not  be  half  enough  in  the  country 
to  supply  the  markets."  No  fear  on  that  score.  Let  the  demand  come, 
and  the  supply  will  soon  follow.  And  as  to  not  being  "  able  to  afford 
it,"  let  ns  see.  Suppose,  good  friends,  you  dispense  entirely  with  your 
tobacco,  tea,  coffee,  pork,  nutmeg,  pepper,  and  all  manner  of  spices ;  your 
cakes,  pickles,  preserves,  etc. ;  you  would  find  your  tables  would  cost  you 
much  less  than  they  now  do,  and  you  would  be  infinitely  the  gainers,  not 
only- in  health,  strength,  and  happiness,  but  also,  in  the  pleasures  of  the 
table. 

And  until  our  farmers  turn  their  attention  more  to  fruit  culture, 
which  they  can  easily  do  if  they  choose ;  until  they  give  it  the  place 
and  importance  which  it  deserves  and  demands,  all  attempts  at  diet- 
etic reform  will  be  for  their  wives  an  up-hill  business;  and  will,  in 
a  majority  of  cases,  only  end  at  last  in  total  failure.  Now  a  good 
fruit  garden  is  generally  looked  upon  as  a  luxury  —  a  thing  very 
(18) 


FRUITS.  19 

desirable  but  not  at  all  practicable. — a  plot  of  ground  to  be  planted  an<J 
taken  care  of,  if  planted  and  cared  for  at  all,  at  odd  moments,  or 
else  neglected  entirely  ;  whereas,  it  should  be  considered  a  necessity, 
an  inseparable  adjunct  of  every  farm,  no  more  to  be  dispensed  with  or 
neglected  than  the  corn  crop  or  wheat  field.  And  cur  farmers  will 
find  that  the  outlay  of  time  and  labor  requisite  to  plant  a  fruit  garden 
which  shall  soon  yield  an  abundance  of  delicious  fruit,  will  be  much 
less  than  they  have  any  idea  of.  And  if  they  will  but  try  the  exper- 
iment of  planting  even  two  acres  to  strawberries,  raspberries,  Lawton 
blackberries,  grapes,  peaches,  plums,  pears,  cherries,  currants,  goose- 
berries, etc.,  and  devote  the  time,  even,  that  they  now  spend  in  raising, 
feeding  and  butchering  their  hogs,  (those  measly,  scrofulous  abomina- 
tions,) to  its  cultivation  and  care,  I  think  they  will  find  themselves 
not  only  vastly  the  gainers  in  health  and  happiness,  but  that  they 
will  also  have  more  toward  supplying  their  families  with  good  whole- 
some food  from  two  acres,  than  from  any  ten  devoted  to  stock  raising. 
Fruit  should  be  used  as  far  as  possible  in  its  natural  state.  Ripe, 
uncooked  apples,  pears,  peaches,  plums,  grapes,  strawberries,  raspber- 
ries, etc.,  are  incomparably  superior  in  point  of  wholesomeness  to  the 
same  fruits  when  cooked,  and  should,  in  their  season,  be  upon  the  table 
at  every  meal.  Many  persons  may  object  to  this,  especially  during 
the  summer  months,  saying  that  fruit  is  the  cause  of  summer  and 
bowel  complaints,  etc.  Thac  unripe  fruit  at  any  time,  and  even  the 
best  of  ripe  fruit  eaten  between  meals,  especially  if  meat  forms  a  part 
of  the  daily  food,  often  does  induce  these  disorders  I  admit,  but  that 
only  proves  the  truth  of  the  old  adage,  "The  greatest  blessings  become 
the  greatest  curses  if  wrongly  applied."  The  same  is  true  of  fruit  as 
of  anything  else.  It  should  never  under  any  circumstances  be  eaten 
between  meals.  The  majority  of  the  diarrheas,  fevers,  etc.,  so  prev- 
alent in  summer,  are  owing  chiefly  to  the -heating,  stimulating  effects 
of  the  meat,  spices,  condiments,  rich  cake,  pastry,  etc.,  in  common  use. 
Very  few  cases  of  these  diseases  have  ever  been  known  to  occur, 
where  the  principal  part  of  the  person's  diet  had  been  coarse  bread, 
ripe  fruit  and  good  vegetables.  And  if  those  who  regard  a  mixed 
diet  as  necpssary,  would,  during  the  summer  months,  partake  very 
sparingly  of  meat,  substituting  fruit  mainly  in  its  place,  eating  it  as  a 
part  of.  and  only  with  their  regular  meals,  and  in  proper  quantities, 
the}'  would  find  their  doctor's  fee  sensibly  diminished,  and  their  own 
health  vastly  improved.  As  far  as  practicable,  a  supply  of  long-keeping 
fruits  should  be  secured  for  the  winter  and  early  spring ;  but  at 
present  it  is  hardly  possible  to  preserve  a  quantity  sufficient  for  the 
whole  year,  without  some  artificial  means  of  preservation.  As  to  the 


20  FKCITS. 

labor  of  canning  fruit,  it  is  much  less  than  is  generally  supposed.  All 
the  smaller  kinds,  such  as  berries,  cherries,  peaches,  etc.,  can  be 
canned  much  more  easily  and  expeditiously  than  they  can  be  dried. 
I  give  below  the  plan  recommended  by  the  AMERICAN  AGRICUL- 
TURIST, a  paper,  by  the  way,  which  no  farmer's  family  can  afford 
to  do  without. 


PBESEKVItfG    FKUITS. 

"For  several  years  past  we  have  been  trying  to  abolish  the  old  mode 
ot'  preserving  fruits,  viz. :  the  addition  of  pound  for  pound  of  sugar, 
and  stewing  them  down  to  an  indigestible  mass  in  order  to  make  them 
'  keep.'  Our  efforts  in  this  direction  have  been  in  a  measure  suc- 
cessful ;  the  high  price  of  sugar  this  year  will  do  much  toward  the 
adoption  of  the  newer  and  better  mode.  All  kinds  of  fruits  can  be 
preserved  for  a  year,  or  more,  with  the  use  of  little  or  no  sugar,  and 
at  the  same  time  retain  nearly  all  their  natural  flavor.  The  process 
is  not  more  difficult,  and  is  less  costly  than  the  stewing  process,  while 
the  fruit  is  far  more  delicious  and  healthful.  The  whole  operation 
depends  upon  simply  heating  the  fruit  through,  and  then  keeping 
it  entirely  free  from  the  access  of  air. 

FRUIT  JABS. 

Periodically,  as  the  fruit  season  approaches,  there  are  numerous  fruit 
jar  inventions,  patented  and  otherwise,  brought  before  the  public  with 
wonderfiil  assurance  and  an  indefinite  number  of  extravagant  recom- 
mendations. Some  seal  with  wax,  others  with  India  rubber  and  cast 
iron;  in  some  the  tops  are  screwed  on;  in  others  wedged ;  and  in 
others  wired.  Some  tin,  some  glass,  and  some  stone,  but  all  are  "  per- 
fect," if  the  claims  of  the  inventors  and  manufacturers  are  fully 
credited.  We  have  tried  most  of  these  fruit  jars,  and  while  many 
of  them  are  good,  our  experience  has  led  us  to  adopt  the  cheapest  kinds 
of  glass  bottles  and  jars.  Tin  cans  are  not  safe.  While  in  a  majority 
of  cases  they  may  answer  well  for  a  season  or  two,  there  is  always 
danger  of  their  corrosion,  or  rusting,  and  the  consequent  production  of 
poisonous  salts  of  tin.  Besides,  it  is  desirable  to  have  the  fruit  in 
transparent  vessels  so  that  it  can  always  be  examined.  Good  well- 
glazed  stone-ware  bottles  and  jars  are  not  objectionable  on  account 
of  corrosion,  but  they  are  opaque,  so  that  the  contents  can  not  be  seen, 
and  are  but  little  cheaper  than  cheap  glass. 

During  the  past  year  we  have  kept  several  bushels  of  fruit  of  differ- 
ent kinds,  always  in  good  condition,  and  the  portion  now  unused  is 
almost  as  fresh  and  delicious  as  when  first  picked. 
For  keeping  we  have  used  all  sorts  of  glass  bottles 
and  jars,  holding  from  a  pint  to  two  quarts  each 
—including  several  of  the  patent  jars  with  capa 
of  various  patterns.  Among  these  were  a  dozen 
glass  jars  with  India  rubber  rings  expanded  by  a 
compressing  screw,  of  which  five  gave  way  and  the  * IG- 

fruit  was  lost.  Of  the  common  glass  bottles  and  jars  we  have  not  lost 
one.  There  is  hardly  a  glass  bottle  of  whatever  form  that  cannot  be 
turned  to  account  for  preserving  fruits — even  junk  bottles,  soda-water 


FRUITS. 


21 


bottles,  jars,  £c.,  &c.     The  best  form  is  a  wide-mouthed  quart  bottle  or 
jar,  the  neck  drawn  in  to  give  a  shoulder  for  the  cork  to  rest  apon. 


FIG.  3. 

For  the  larger  fruits  wide  necks  are  needed;  for  the  smaller  berry 
fruits,  narrow  necks  answer  perfectly. 

PREPARING  THE  FRTTIT. 

Our  method  is,  to  put  the  fruit  in  a  preserving  kettle  of  some  kind 
• — a  glazed  iron  kettle,  or  even  a  tinned  one,  or  a  tin  pail  will  do — 
and  sweeten  it  with  just  sugar  enough  to  fit  it  for  the  table.  The 
sweetening  is  added  in  the  form  of  a  syrup  made  by  boiling  from  one  to 
three  pounds  of  sugar  (usually  2  Ibs.)  with  one  quart  of  water.  The 
more  juicy  fruits,  such  as  strawberries,  require  less  syrup,  while  pears 
and  quinces  require  more.  The  fruit  is  heated  with  the  syrup  just 
long  enough  to  scald  it  through.  Some  prefer  to  use  less  sweetening 
and  add  more  when  the  fruit  is  to  be  used.  Others  use  no  sugar ; 
they  think  the  fruit  keeps  just  as  well,  and  preserves  its  aroma  better 
without  any  sugar.  "We  prefer  to  use  all  the  sugar  that  is  to  be 
needed,  believing  that  the  fruit  will  probably  keep  more  certainly,  and 
it  is  then  always  ready  to  pour  out  at  once  upon  the  table.  The  fruit 
to  be  preserved  should  be  in  good  condition — ripe,  but  not  over-ripe, 
nor  containing  any  decayed  portions.  Tomatoes  are  peeled,  and  then 
cooked  down  one-half,  as  this  makes  a  better  sauce,  and  requires  lea* 
bottle  room, 

BOTTLEfG  THE  FRrTT. 

The  bottles  or  jars  are  thoroughly  cleansed,  and  each  one  fitted  with 
a  stopper.  For  these,  soft  corks  are  best ;  but  they  may  be  made  of 
soft  dry  wood.  For  each  bottle  or  jar  we  provide  a  little  tin  "  patty- 
pan," (fig.  1,)  costing  one-half  to  one  cent  each  by  the  quantity.  Tea- 
saucers  will  answer.  For  cement  we  heat  together  in  an  old  tin  basin 
or  iron  kettle,  one  pound  of  rosin,  and  one  and  one-half  to  two  ounces 


of  tallow.  This  may  be  mixed  in  quantity,  and  melted  from  time 
to  time  as  wanted.  We  formerly  used  a  little  over  one  ounce  of  tallow 
to  one  pound  of  rosin,  but  further  experience  is  in  favor  of  a  softer 
cement,  when  the  fruit  is  to  stand  in  a  cool  cellar.  While  the  fruit  is 
being  heated,  as  above  described,  the  bottles  are  well  warmed  by  setting 
them  near  the  fire  and  frequently  turning  them ;  or  better,  by  setting 
them  in  cold  water  in  a  wash-boiler  and  heating  to  the  boiling  point. 
The  fruit  being  barely  scalded  through,  it  is  dipped  hot  into  the  heated 
bottles,  through  a  funnel,  if  the  bottle  necks  are  small.  This  is  done 
darefully,  so  as  not  to  mash  the  fruit.  The  bottles  are  filled  up  to 
where  the  bottom  of  the  stoppers  will  come ;  they  are  then  jarred  a 
little  to  raake  the  air  bubbles  rise,  and  more  fruit  or  syrup  added  if 
needed.  The  tops  and  necks  are  then  wiped  clean,  inside  and  out  and 
the  stoppers  put  in,  and  sunk  to  a  level  with  the  top.  Tke  cement 
being  warmed  in  the  mean  time,  a  little  is  dipped  on  over  the  stoppers 
to  close  them  tight'.y.  The  bottles  are  then  turned  necks  down  in  the 
little  patty-pans,  or  saucers,  (fig.  2,)  and  a  quantity  of  cement  dropped 
in  to  completely  enclose  the  stoppers  and  necks.  When  cold  the  bottles 
may  be  set  either  side  up  (fig.  2  or  3).  The  cooling  will  shrink  the 
contents  .so  as  to  create  a  strong  inward  pressure,  but  the  patty-pana 
prevent  the  stoppers  from  being  pressed  in,  and  the  cement  shuts  out 
the  air. 

The  whole  process  is  simple  and  quickly  performed.  After  the  fruit 
is  prepared,  two  persons  will  heat  it,  and  put  up  50  to  100  bottles  in  half 
a  day.  We  prefer  quart  bottles,  as  these  furnish  enough  for  once  open- 
ing. If  cork  stoppers  are  used,  they  are  rendered  soft  and  pliable,  and 
may  be  crowded  into  a  small  orifice,  by  first  soaking  them  in  hot 
water. 

SUBSTITUTE  FOR  PATTY-PANS. 

The  patty-pans  are  simply  circular  pieces  of  tin,  stamped  in  the,  form 
of  a  cup  or  plate,  two  to  three  and  one-half  inches  across.  We  buy 
them  at  wholesale  for  87  cts.,  or  $1.25  per  gross.  But  any  kind  of  cup 
to  hold  the  wax,  will  answer.  We  have  seen  the  common  blacking 
boxes  used,  bottom  for  one  jar  or  bottle,  and  the  top  or  cover  for  an- 
other. Blocks  of  wood,  or  bits  of  board,  cut  out 
into  cup-form  with  a  gouge,  or  bored  only  part 
way  through  with  a  large  auger,  answer  every; 
purpose.  They  should  be  partly  filled  with  ce-j 
ment,  before  turning  the  bottle  into  them.  No ; 
one  need  look  far  for  the  materials.  The  old 
bottles  about  the  house,  thoroughly  cleaned,  the 
tin  boxes,  or  old  saucers,  or  wooden  blocks,  and 
some  rosin  are  all  the  apparatus  needed.  " 

The  above  method  is  good,  but  the  following  is  still  better,  being 
safer,  surer,  more  simple  and  less  expensive.  Out  of  hundreds  o. 
quarts  which  last  year  were  put  up  in  this  manner  for  the  Hygienic 
Institute,  not  one  has  been  lost,  and  we  have  them  now,  in  July,  as 
perfect  as  the  hour  they  were  canned.  No  corks  are  used  ;  the  clotha 
will  answer  a  second  year,  and  as  soon  as  the  bottles  are  cold  it  can 
be  ascertained  with  absolute  certainty  whether  they  are  air-tight  or 
not  The  following  is 


FBUITS.  23 

OUB  METHOD. —Take  common,  wide-mouthed  glass  bottles  or  jars  ; 
those  with  a  rim  around  the  neck  are  preferable.  Procure  thick  Can- 
ton flannel ;  cut  it  into  squares  sufficiently  large  to  cover  the  top  and 
neck  of  the  jar.  Dip  these  pieces  into  heated  grafting  wax  made  by 
melting  together  one  pound  rosin,  two  ounces  beeswax  and  one  and 
one-half  ounces  tallow.  Several  pieces  may  be  put  in  at  one  time, 
and  should  be  allowed  to  remain  in  until  they  are  perfectly  saturated 
with  the  wax.  Just  before  filling  a  jar  with  fruit,  take  out  one  of 
these  pieces,  thus  allowing  it  to  cool  a  little.  By  doing  so  they  can 
be  handled  with  greater  ease  and  there  is  no  danger  of  the  wax  run- 
ning through  them  into  the  fruit.  After  the  was  has  been  kept  hot  a 
long  time  it  is  apt  to  harden  slightly.  A  little  tallow  should  then 
be  added. 

In  preparing  the  fruit,  one  pound  of  sugar  to  six  pounds  of  rasp- 
berries, wild  blackberries,  whortleberries,  etc.,  is  sufficient — while  for 
Lawton  blackberries,  strawberries,  and  the  more  acid  fruits,  one  pound 
to  four  is  requisite.  Add  a  small  quantity  of  water  and  cook  the  fruit 
a  trifle  less  than  if  it  were  to  be  used  immediately  upon  the  table. 

Heat  the  bottles  to  prevent  breaking ;  this  may  be  done  by  placing 
them  underneath  the  stove,  or  else  by  putting  them  into  a  kettle  of 
cold  water  and  gradually  heating  it.  Pour  the  HOT  fruit  into  the  HOT 
bottle,  filling  il  full ;  wipe  the  top  and  outside  of  the  neck  of  the 
bottle  PERFECTLY  DRY;  have  ready  a  piece  of  white  paper  cut  so  that 
it  will  just  fit  the  INSIDE  of  the  mouth  of  the  bottle,  and  lay  it  on  tha 
top  of  the  fruit  Now  you  are  prepared  for  the  sealing  process.  Thi 
pieces  of  Canton  flannel  being  all  ready,  having  been  previously  satu- 
rated with  the  wax  and  allowed  to  cool  three  or  four  minutes,  place 
one  of  them  over  the  mouth  of  the  bottle,  drawing  it  as  tightly  as  pos- 
sible, and  then  wind  a  piece  of  strong  twine  round  and  round,  binding 
the  edges  of  the  cloth  firmly  against  the  neck  of  the  bottle.  Then 
with  a  spoon  dip  on  a  little  of  the  hot  wax  spreading  it  evenly  over 
the  top  of  the  cloth,  and  over  this  place  a  paper  large  enough  to  cover 
the  top  and  neck  of  the  bottle,  smoothing  it  as  closely  as  possible,  and 
the  jar  is  sealed.  As  soon  as  the  bottles  cool,  a  glance  will  determine 
whether  they  are  air-tight  or  not,  as,  if  so,  there  will  be  a  slight  de- 
pression of  the  cover.  The  least  hole  "will  prevent  this  concavity, 
and  thus  indicate  at  once  the  necessity  of  repeating  the  sealing  pro- 
cess." If  care  be  taken,  not  one  bottle  in  forty  will  fail  of  being 
perfectly  sealed  at  first. 

In  a  very  large  family,  glazed  stone  jugs,  holding  from  one  to  two 
gallons,  may  be  used.  In  this  case  the  handles  of  the  jugs  will  interfere 
with  the  tying  of  the  cloths,  and  corks  will  therefore  have  to  be  sub- 
stituted in  place  of  them.  Immerse  the  corks  in  hot  water  till  thor- 
oughly soaked,  (they  should  be  from  one  inch  and  a  half  to  two  inches 
in  length,  and  should  fit  the  jug  so  tightly  that  previous  to  soaking  it 
will  be  very  difficult  to  drive  them  in) — fill  the  jug  with  fruit,  then 
with  a  hammer  or  mallet  drive  the  cork  in  tightly  till  the  top  of  it  is 
just  level  with  the  mouth  of  the  jug.  Dip  on  plenty  of  the  hot  wax, 
covering  the  whole  top  completely.  When  cold,  set  them  away  in  a 
Cool,  dry  place,  and  they  will  keep  for  years  as  fresh  as  when  first  put  up. 


DRYING  FRUITS. 

In  order  to  save  various  kinds  of  fruits  and  ensure  variety,  next  {*• 
canning,  the  best  method  is  that  of  drying,  and  for  the  larger  fru'ts 
such  as  apples,  etc.,  the  latter  is  much  the  cheaper  and  more  practicable 
method. 

The  essential  requisites  in  drying  fruit,  are :  First,  that  it  should  dry 
quickly,  so  as  to  preserve,  as  far  as  possible,  its  natural  flavor.  Second, 
that  it  should  dry  thoroughly  in  order  to  keep  well ;  and  third,  that  it 
ehuuld  be  kept  free  from  dust  and  flies. 

For  securing  these  ends,  where  one  has  not  a  regular  drying-hous« 
expressly  for  the  purpose,  I  know  of  no  arrangement  so  easily  made,  per- 
fect and  convenient  as  that  represented  by  the  accompanying  engraving. 


(8)  is  i  rack  four  feet  long  and  about  one  and  one-half  feet  wide,  mado 
of  common  wall  lath  nailed  together  one-tenth  to  one-fourth  of  an  inch 
apart,  according  to  the  size  of  the  fruit  to  be  dried.  A  lath  or  strip  of 
board  one  inch  wide  is  nailed  round  the  edge  to  prevent  the  fruit's  falling 
oft'.  The  whole  expense  is  but  a  mere  trifle.  Any  person  who  can  drive 
nails  can  make  it.  If  laths  are  not  to  be  had,  strips  of  boards  will  do  as 
well. 

Now  for  a  place  to  keep  them  in  the  house  conveniently,  that  the  fruit 
will  continue  to  dry  during  nights  and  stormy  days.  To  effect  this  con- 
struct a  frame  similar  to  (a).  It  consists  of  four  posts  two  inches  square, 
with  strips  about  one  inch  square  nailed  across,  far  enough  apart  to  admit 
a  rack  between  them,  and  braced  as  represented  in  the  cut.  A  frame  to 
hold  twenty  racks  can  be  made  for  a  dollar,  and  not  weigh  over  twenty 
pounds.  This  placed  near  the  kitchen  stove  against  the  wall,  out  of  the 
way  and  occupying  no  more  space  than  a  good  sized  bureau,  gives  over 
one  hundred  square  feet  surface  ^f  drying  racks,  holding  four  or  five 
Bushels  of  apples  or  other  fruit. 


FBUITS.  SA 

Oar  experience  in  the  use  of  dried  fruit  is  that  the  quicker  it  is  dried 
the  better  it  retains  its  flavor.  Keeping  off  flies,  -wasps,  &c.,  for  cleanli- 
ness is  of  great  importance.  A  few  yards  of  musquito  bars  is  sufficient 
to  cover  a  large  surface  and  prevent  drying  very  little. 


RECIPES   FOR   COOKING-  FRUIT. 


BAKES  APPLES. — The  best  baking  apples  are  moderately  tart,  or  very 
juicy,  sweet  ones.  The  former,  of  ordinary  size,  will  bake  in  about 
thirty  minutes;  the  latter  in  about  forty-five  minutes.  Select,  for 
baking,  apples  of  nearly  equal  size ;  wipe  them  dry  and  clean ;  put 
a  very  little  water  in  the  bottom  of  the  baking  vessel,  and  place  them 
in  a  hot  oven. 

STEWED  GRLEN  APPLES. — Apples  for  stewing  should  be  well  flavored 
and  juicy.  Sweet  apples,  when  stewed,  turn  more  or  less  dark  colored, 
and  hence  do  not  appear  as  well  as  tart  ones  at  the  table,  though  some 
persons  prefer  them.  Pare,  core,  and  quarter ;  put  a  little  water  to 
them,  and  boil  moderately  till  soft,  and  add  sufficient  sugar  to  eait 
taste — more  or  less,  according  to  the  acidity  of  the  fruit.  Some  cooks 
flavor  them  with  lemon  ;  others  with  a  small  portion  of  peaches  or 
other  fruit.  Good  apples,  however,  are  good  enough  in  and  of  them- 
selves. 

BOILED  APPLES. — Select  round,  mellow  apples  of  uniform  size ;  pare 
them  ;  boil  in  as  little  water  as  possible,  till  soft ;  put  them  in  a  vege- 
table dish ;  and  slowly  pour  over  them  a  syrup,  made  by  dissolving 
half  a  pound  of  sugar  in  a  pint  of  boiling  water. 

STEWED  PIPPINS. — A  rich  apple  sauce  is  made  as  follows  :  Peel,  core, 
and  quarter  half  a  dozen  ribstone  pippins ;  put  them  into  a  pan  with 
six  ounces  of  brown  sugar,  the  juice  of  a  lemon,  its  thin  rind  cut  into 
strips,  and  very  little  water ;  stew  over  a  very  slow  fire  till  quite  tender. 

PEARS. — Pears  may  be  baked,  boiled,  or  stewed  in  the  same  manner 
as  apples.  Some  varieties  of  small,  early,  and  sweet  pears  are  very 
delicious,  boiled  whole  without  paring,  and  sweetened  with  syrup. 
The  large  pears  are  usually  selected  for  baking. 

BOILED  PEACHES. — They  should  be  pared — except  when  the  skins 
are  very  smooth,  clean,  and  tender — but  not  stoned ;  boiled  moderately 
till  sufficiently  cooked,  and  then  sweetened. 

.  STEWED  DRIED  PEACHES.— Most  of  the  dried  peaches  in  our  marksts 
are  sour  and  unpleasant.  But  when  we  can  find  them  of  good  quality, 
they  are  very  excellent  stewed  and  sweetened,  precisely  like  dried 
apples. 

UNCOOKED  PEACHES. — When  we  have  peaches  as  good  and  ripe  as  all 
peaches  ought  to  be.  the  best  way  to  prepare  them  is  this  :  Peel  them  ; 
cut  the  fruit  off  the  stones  in  quarters,  or  smaller  pieces  ;  fill  the  disk ; 
6t  J1  in  a  little  sugar,  and  sprinkle  a  little  more  over  the  top 

APRICOTS. — Ripe  apricots  may  be  prepared  in  the  same  way  as  peachy 
but  they  are  best  with  no  preparation  at  all. 


96  FRTTITS. 

CHERRIES. — Stewing  is  the  only  proper  method  for  cooking  this  fruit. 
Remove  the  stalks  from  the  cherries  ;  pick  them  over  carefully,  reject- 
ing all  unsound  ones ;  put  them  into  a  pan,  with  a  very  little  water,  and 
.sugar  in  the  proportion  of  about  three  ounces  to  a  pound  of  cherries  ; 
eimmer  them  slowly  over  the  fire,  shaking  the  pan  round  occasionally 
till  done.  If  a  richer  article  is  wanted,  take  the  cherries  out  with  a 
colander  spoon,  and  keep  them  in  a  basin  till  cold ;  reduce  the  sweet- 
ened water  to  the  consistency  of  syrup,  and  put  it  over  the  cherries. 

QUINCES. — It  has  been  said  that  quinces  commend  themselves  more  to 
the  sense  of  smell  than  taste  ;  hence  are  better  to  "  adorn"  other  prepar- 
ations than  to  be  prepared  themselves.  When  stewed  till  quite  tender, 
and  sweetened,  they  are,  however,  a  very  pleasant,  yet  rather  expensive 
kind  of  sauce.  In  the  form  of  marmalade,  they  are  a  better  seasoning  for 
bread,  cakes,  or  puddings,  than  butter. 

QUINCE  MARMALADE. — Pare,  core,  and  quarter  the  quinces ;  boil  them 
gently,  uncovered,  in  water,  till  they  begin  to  soften ;  then  strain  them 
through  a  hair  sieve,  and  beat,  in  a  mortar  or  wooden  bowl,  to  a  pulp; 
add  to  each  pound  of  fruit  three  quarters  of  a  pound  of  sugar ;  boil 
till  it  becomes  stiff,  and  pour  into  small  molds  or  sweetmeat  pots. 

STEWED  CRANBERRIES. — Wash  and  pick  the  berries ;  stew  them  in 
just  as  little  water  as  will  prevent  their  burning,  till  they  become  soft ; 
then  add  half  a  pound  of  sugar  to  a  pound  of  the  fruit,  and  simmer  a 
few  minutes. 

BLACKBERRIES. — When  very  ripe  and  sweet,  a  little  sugar  dusted 
over  them  is  a  sufficient  preparation  for  the  table.  If  sour,  or  not  quite 
ripe,  they  should  be  stewed  till  soft,  and  moderately  sweetened.  The 
same  rules  apply  to  all  berried  fruits  for  which  recipes  are  not  given. 

WHORTLEBERRIES. — Many  prefer  these  uncooked  and  unseasoned. 
If  stewed,  however,  they  require  but  very  little  sweetening. 

RASPBERRIES. — Red  raspberries  are  never  fit  to  be  eaten  till  ripe, 
and  then  they  require  neither  sugar  nor  cooking.  Black  raspberries, 
when  quite  ripe,  are  also  best  in  a  "  state  of  nature."  If  not  entirely 
ripe,  they  may  be  stewed  a  few  minutes,  and  sweetened  with  a  very 
little  sugar  or  molasses. 

CURRANTS. — Green  currants,  when  half  or  two-thirds  grown,  are  more 
mild  flavored  and  pleasant  than  when  fully  ripe ;  nor  do  I  find  them 
often  disagreeing  with  ordinary  dyspeptics.  They  require  stewing  but 
a  short  time,  and  moderately  sweetening.  The  best  currants,  when 
quite  ripe,  may  be  eaten  uncooked,  with  a  sprinkling  of  sugar. 

PLUMS. —  These  muet  be  managed  according  to  their  character  and 
flavor.  Many  varieties  are  too  sour  to  be  eaten  without  stewing,  and 
the  addition  of  considerable  sugar.  Some  kinds,  however,  are  sweet  and 
luscious  enough  to  require  neither. 

GRAPES.— Grood,  ripe,  well-cultivated  Delawares,  Isabellas,  and  Ca- 
tawbas  are  incomparably  superior  in  dietetic  character,  without  "tbe 
interference  of  art."  What  a  blessing  it  would  be  to  the  human  race 
if  all  the  vineyards  in  the  world  were  made  to  supply  wholesome  food 
for  children,  instead  of  pernicious  poison  for  adults  ! 

PINEAPPLE. — The  only  way  of  preparing  this  fruit,  which,  like  some 
Others,  has  more  flavor  than  taste,  is  that  of  paring,  slicing,  and  sprink- 
ling with  sugar. 


FB.UIT8.  27 

TOMATOES.  —  Scald  the  tomatoes  by  pouring  boiling  water  on  tharn  , 
peel  off  the  skins  ;  then  stew  them  for  an  hour,  and  add  a  little  slightly 
toasted  bread.  This  is  an  excellent  sauce  for  Hygienic  tables  ;  and 
the  fruit  may  be  improved  in  flavor  by  stewing  half  an  hour,  or  even 
an  hour  longer. 

BOILED  APPLES.  —  Select  rich,  fair,  sweet  apples  of  uniform  size  —  the 
Tallman  Sweeting  is  the  best  for  this  purpose.  Leave  the  skins  on 
them,  merely  removing  the  blossom  ends  with  a  sharp  pointed  knife. 
Wash  them  thoroughly,  place  them  in  a  porcelain  kettle  and  sprinkle 
over  them  a  small  quantity  of  sugar.  Then  add  boiling  water  barely 
Sufficient  to  cover  them  and  cook  slowly  till  tender. 

PRUNES.  —  Prunes  should  be  thoroughly  washed,  then  soaked  in  just 
water  enough  to  cover  them,  for  an  hour  or  two  before  cooking.  Add 
sugar  sufficient  to  sweeten  them,  and  stew  slowly  till  tender. 

CIDER  APPLE  SAUCE.  —  Take  six  quarts  sweet  apples  quartered  and 
cored,  pour  over  them  one  and  one-half  pints  boikns;  water,  and  cook 
slowly.  When  about  one  third  done  add  one-half  cup  sugar  and 
three  -fourths  of  a  pint  of  boiled  cider  or  apple  syrup,  and  cook  till 
they  can  be  pierced  easily  with  a  fork. 


E.  —  These  proportions  make  a  much  better  sauce  than  where  more  boiled  cider 
is  used.  We  wish  this  dish  might  be  brought  into  more  general  use.  If  properly 
cooked  it  is  excellent.  Every  one  in  the  country  knows  how  boiled  cider  is  made,  but 
every  one  in  the  city  is  not  supposed  to,  from  the  fact  that  it  is  a  commodity  rarely  met 
with  in  the  city  markets.  It  is  made  by  taking  new,  sweet  cider  fresh  from  the  press, 
and  boiling  it  "down  till  it  is  about  the  consistency  of  common  molasses.  It  is  more 
wholesome  than  sugar,  and  added  to  apples  in  this  way  it  is  much  more  palatable. 

STRAWBERRIES.  —  Cooking  deteriorates  strawberries  more  than  any 
other  kind  of  fruit.  If  cooked  at  ail  they  should  be  simply  sweetened 
and  stewed. 

STEWED  DRIED  APPLES.  —  Select  rich,  mellow,  flavored  fruits,  which 
are  clear  from  dark  spots  or  mould.     Wash  and  pick  the  pieces,  boil 
in  just  water  enough  to  cover  them  over  a  slow  fire,  till  partially  soft 
ened  ;  then  add  sugar  or  molasses  and  continue  the  boiling  till  done. 

DRIED  GRAPES.  —  Dried  grapes  and  dried  apples,  in  the  proportion 
of  one-third  of  the  former  to  two-thirds  of  the  latter,  make  excellent 
sauce  for  the  spring  months. 

Any  kind  of  dried  fruit,  cherries,  raspberries,  peaches,  quinces,  &c., 
may  be  cooked  with  dried  apples,  and  form  quite  a  pleasing  variety. 

WHORTLEBERRY  CRACKER  SAUCE.  —  Stew  whortleberries  till  quite  soft, 
making  them  a  little  sweeter  and  more  juicy  than  usual.  As  soon  aa 
they  are  done  cover  the  bottom  of  a  porcelain  kettle  or  strong  stone  jar 
with  a  layer  of  Dr.  Trail's  crackers,  and  cover  them  completely  with 
the  sauce,  then  add  another  layer  of  crackers,  then  more  sauce,  and  so 
on  till  you  have  as  much  as  you  wish.  Let  them  soak  over  night,  and 
you  have  a  very  fine  dish  for  breakfast.  It  should  be  as  juicy  as  com- 
mon sauce  when  ready  for  the  table,  therefore  it  is  necessary  to  add 
much  more  water  than  usual  to  the  berries,  when  cooking. 

Apple  sauce  prepared  in  this  way  is  esteemed  very  nice  by  many. 


VEGETABLES. 


BOILED  POTATOES. — "Wash  the  potatoes  -without  cutting  them ;  put 
them  in  hoiling  water,  with  not  more  of  water  than  is  sufficient  to 
cover  them ;  boil  moderately  until  they  are  softened  so  that  a  fork 
will  readily  penetrate  them ;  pour  ofl'  the  water  and  let  them  stand  till 
dry.  Young  potatoes  of  medium  size  will  cook  in  about  twenty-five 
minutes;  old  potatoes  require  double  that  time.  "When  peeled  they 
•will  cook  in  about  half  the  time.  All  who  would  have  potatoes  well 
cooked  must  observe  the  following  particulars :  Always  take  them  out 
of  the  water  the  moment  they  are  done.  Ascertain  when  they  are  done, 
t>y  pricking  with  a  fork,  and  not  leave  them  to  crack  open.  When 
cooked  in  any  way,  they  become  heavy  and  "  watery ''  by  cooking  them 
after  they  are  once  softened  through.  They  should  be  selected  of  an 
equal  size,  or  the  smallest  should  be  taken  up  as  fast  as  cooked. 
Potatoes  should  never  be  boiled  very  hard,  as  it  is  apt  to  break  them ; 
nor  should  the  water  stop  boiling,  as  it  will  tend  to  make  them 
"  watery."  Old  potatoes  are  improved  by  soaking  in  cold  water  several 
hours  or  over  night,  before  cooking.  They  should  never  remain  cov- 
ered after  having  been  roasted  or  boiled,  to  keep  them  hot. 

MASHED  POTATOES. — Pare  and  wash  the  potatoes  ;  drop  them  into 
water  which  is  boiling  very  hard ;  let  them  boil  moderately  till  done. 
As  soon  as  they  will  pierce  easily  with  a  fork,  pour  off  the  water,  place 
them  over  vhe  fire  again  for  a  couple  of  minutes  till  perfectly  dry,  then 
mash  them  till  they  are  entirely  free  from  lumps.  If  any  seasoning  is 
desired,  a  little  rich  milk  or  sweet  cream  is  all  that  is  sufficient. 

BROWNED  MASHED  POTATOES. — Prepare  the  same  as  mashed  potatoes 
above;  turn  them  immediately  into  a  deep  platter  or  dripping  pan, 
emooth  them  evenly  and  place  in  a  hot  oven  till  browned. 

POTATO  BALLS. — Take  mashed  potatoes,  either  cold  or  hot,  and  form 
them  into  small  round  cakes  of  three-fourths  of  an  inch  in  thickness-. 
Place  them  in  a  hot  oven,  and  let  them  remain  till  well  browned. 

STEWED  POTATOES. — Cut  cold  boiled  potatoes  into  thin  slices,  cover 
with  milk  or  diluted  sweet  cream,  and  stew  slowly  till  warmed  through. 

CHOPPED  POTATOES. — Place  cold  boiled  potatoes  in  a  wooden  bowl ; 
chop  them  with  a  chopping  knife  till  very  fine ;  turn  them  into  a  deep 
platter ;  add  milk  till  they  are  nearly  covered,  and  bake  in  a  moderately 
not  oven  half  an  hour ;  stir  them  occasionally  at  first,  then  let  a  nice 
brown  crust  form  upon  them. 

BROWNED  POTATOES. — Cut  cold  boiled  potatoes  into  slices  one-third 
of  an  inch  in  thickness  ;  lay  them  on  a  platter  in  a  hot  oven  till  both 
«ides  are  moderately  browned. 
(28) 


VEGETABLES.  2S 

BROWNED  POTATOES. — Boil  potatoes  of  a  nearly  uniform  size  till  about 
two-thirds  done;  pour  off' the  water;  remove  the  skins;  place  them  in 
a  hot  oven,  and  bake  till  done.  When  baked  potatoes  are  wanted  in 
haste,  this  is  a  very  quick  and  excellent  method. 

BREAKFAST  POTATOES. — Pare  and  wash  the  potatoes.  Cut  them  in 
pieces  one-third  of  an  inch  in  thickness  ;  boil  in  as  little  water  aa 
possible,  so  that  it  will  nearly  all  be  evaporated  in  cooling.  When 
done,  add  a  small  quantity  of  sweet  cream  or  milk  thickened  with  a 
little  flour. 

SWEET  POTATOES. — These  may  be  baked  with  their  skins  on,  or  peeled 
and  boiled,  and  then  browned  a  little  in  the  oven,  or  simply  boiled 
with  or  without  the  skins.  They  are  excellent  sliced  and  browned  the 
next  day  after  having  been  boiled,  or  even  laid  in  the  oven  and  browned. 

MASHED  PARSNEPS. — Wash  them  thoroughly,  and  remove  the  skins 
by  scraping.  Split  them  in  halves  or  quarters,  and  boil  till  tender 
When  done,  mash  them  the  same  as  potatoes. 

BROWNED  PARSNEPS. — Cold  parsnepe  may  be  cut  in  pieces  one-half 
Inch  in  thickness  and  browned  in  the  oven  the  same  as  potatoes.  Ther 
are  nice  for  breakfast. 

STEWED  PARSNEPS. — Wash,  scrape,  and  cut  the  parsneps  into  thin 
slices.  Stir  them  in  just  water  enough  to  prevent  their  burning. 
When  nearly  cooked,  add  a  little  boiling  milk,  and  thicken  with  a 
small  quantity  of  flour  wet  with  cold  milk.  Let  them  simmer  fifteen, 
minutes. 

CARROTS. — Carrots  may  be  boiled,  stewed,  or  browned  in  the  same 
manner  as  parsneps.  When  stewed  they  are  a  favorite  dish  with 
many  persons. . 

BOILED  TTTRNIPS. — When  turnips  are  sweet  and  tender,  they  are  best 
if  boiled  whole  till  soft,  and  then  sent  immediately  to  the  table.  If 
they  are  allowed  to  boil  too  long  they  become  bitterish.  An  hour  is 
the  medium  time.  They  are  less  watery  and .  better  flavored  when 
boiled  with  their  skins  on,  and  pared  afterward. 

MASHED  TURNIPS. — This  is  the  best  method  of  preparing  watery 
turnips  and  a  good  way  of  cooking  all  cookable  kinds.  Pare,  wash, 
and  cut  them  in  slices ;  put  them  in  just  enough  boiling  water  to  cover 
them ;  let  them  boil  till  soft ;  pour  them  into  a  seive  or  colander  and 
press  out  the  water;  mash  them  with  fresh  milk  or  sweet  cream 
until  entirely  free  from  lumps ;  then  put  them  into  a  saucepan  over 
the  fire,  and  stir  them  about  three  minutes. 

BOILED  CABBAGE. — Take  off  the  outer  leaves  ;  cut  the  head  in  halves 
or  quarters,   and  boil  quickly  in  a  large  quantity  of  water  till  done 
then  drain  and  press  out  the  water,  and  chop  fine.     Cabbage  requires 
boiling  from  half  an  hour  to  an  hour. 

STEWED  CABBAGE. — Slice  the  cabbage  very  fine,  pour  over  it  boiling 
water,  nearly  sufficient  to  cover  it.  Let  it  cook  quickly  till  tender. 
Add  boiling  milk  and  thicken  with  flour  wet  with  cold  milk.  Let  it 
simmer  fifteen  minutes.  This  is  excellent. 

CAULIFLOWER. — Cut  off  the  green  leaves ;  plunge  the  heads  in  boiling 
water  and  let  them  cook  from  twenty  minutes  to  half  an  hour.  Split 


20  VEGETABLES. 

the  heads  <*pen  and  lay  them  in  halves  in  vegetable  dishes,  and  cover 
with  a  sauce  made  with  boiling  milk,  thickened  with  flour  wet  with 
cold  milk,  and  boiled  till  well  cooked. 

GREENS. — Spinach,  beet  tops,  cabbage-sprouts,  mustard  leaves,  turnip 
leaves,  cowslips,  dandelions,  and  deerweed  are  all  excellent  for  greens. 
They  all  require  to  be  carefully  washed  and  cleaned.  Spinach  should 
be  washed  repeatedly..  All  the  cooking  requisite  is  boiling  till  tendur, 
and  drain  on  a  colander.  Lemon  juice  is  the  on.y  admissible  seasoning. 

BOILED  BEET  ROOT.  —  Wash  the  roots  carefully ;  avoid  scraping, 
cutting  or  breaking  the  roots,  as  the  juice  would  escape  and  the  flavor 
be  injured;  put  them  into  a  pan  of  boiling  water;  let  them  boil  one 
or  two  hours  according  to  size ;  then  put  them  in  cold  water  and  rub 
off  the  skin  with  the  hand,  and  cut  them  in  neat  slices  of  uniform 
size.  Good  beets  are  sweet  enough  intrinsically,  and  need  no  seasoning. 

NOTE. — Beet  root  must  not  be  probed  with  a  fork,  as  are  potatoes.  "When  done,  the 
thickest  part  will  yield  to  the  pressure  of  the  fingers. 

BAKED  BEETS. — Wash  the  roots  clean,  and  bake  whole  till  quite 
tender ;  put  them  in  cold  water ;  rub  off  the  skin ;  if  large,  cut  them  in 
round  slices,  but  if  small,  slice  them  lengthwise.  If  any  seasoning  is 
insisted  on,  lemon  juice  is  the  most  appropriate.  When  baked  slowly 
and  carefully,  beet  root  is  very  rich,  wholesome,  and  nutritious.  It 
usually  requires  baking  four  or  five  hours. 

STEWED  BEETS. — Take  baked  or  boiled  beet  root,  pare  and  cut  it  into 
thin  slices ;  simmer  in  milk  or  diluted  sweet  cream  fifteen  minutes, 
and  thicken,  the  gravy  with  a  little  wheaten  flour. 

STRING  BEANS. — When  very  young,  the  pods  need  only  to  be  clipped, 
cut  finely,  and  boiled  till  tender.  When  older,  cut  or  break  off  the 
ends,  strip  off  the  strings  that  line  their  edges ;  cut  or  break  each  pod 
into  three  or  four  pieces,  and  boil.  When  made  tender,  a  little  cream 
or  milk  may  be  simmered  with  them  a  few  minutes. 

ASPARAGUS. — Put  the  stalks  in  cold  water ;  cut  off  all  that  is  very 
tough;  tie  them  in  bundles;  put  them  over  the  fire  and  let  them  boil 
fifteen  to  twenty-five  minutes,  or  until  tender  without  being  soft.  No 
one  has  a  right  to  desire  a  better  vegetable  ,han  this  with  no  other 
preparation  than  boiling.  It  should  be  cooked  soon  after  being  picked, 
or  kept  cool  and  moist  in  a  cellar  till  wanted. 

STEWED  ASPARAGUS. — Cut  the  tender  parts  of  the  stalks  into  pieces 
of  half  an  inch  in  length.  Wash  them ;  put  them  in  enough  boiling 
water  to  cook  them  witfeout  burning,  and  when  nearly  done  add  a 
email  quantity  of  sweet  cream  or  milk  thickened  with  flour. 

STEWED  CUCUMBERS. — Pare  and  cut  them  into  quarters,  taking  out  the 
Beeds ;  boil  like  asparagus ;  serve  up  with  toasted  bread  and  sweetcrcam. 

VEGETABLE  MARROW. — Peel  the  marrows ;  cut  them  in  halves ;  scrape 
out  the  seeds ;  then  boil  about  twenty  minutes,  or  until  soft ;  drain 
them,  wash  them,  add  a  little  milk  or  cream,  and  simmer  a  short  timo. 

SALSIFY  (OYSTER  PLANT). — Scrape  the  vegetable;  cut  it  in  strips; 
parboil  it ;  then  chop  it  up  with  milk  and  a  little  sweet  cream,  and 
eimmer  gently  till  cooked  very  tender. 

BROCCOLI. — Peel  the  stalks,  and  boil  them  fifteen  minutes ;  tie  the 
shoots  into  bunches;  add  a  little  milk  or  cream  and  stew  gently  for 
ten  minutes. 


WHOLE   GRAINS  AND    SEEDS. 


BOILED  WHEAT. — Select  fair,  plump  wheat;  pick  it  over  carefully 
and  wash  it  perfectly  clean.  Let  it  soak  in  cold  water  twenty-four 
hours.  Boil  it  in  the  same  water  (adding  more  if  necessary)  till  per- 
fectly soft.  It  will  require  several  hours  to  cook  it.  It  may  be  eaten 
with  milk,  or  cream,  or  sugar,  or  without  any  of  these,  as  preferred. 

BOILED  RICE. — Be  careful  and  select  for  this  purpose  the  large, 
Ylump  kernel  called  head-rice ;  boil  it  in  pure,  soft  water  and  in  a 
Covered  vessel  about  twenty  minutes,  stirring  it  gently  occasionally ; 
Lhen  set  it  off  from  the  fire,  and  in  a  place  just  warm  enough  to  sim- 
ner;  let  it  remain  an  hour  and  a  half  without  stirring  ;  the  grains 
.nay  then  be  taken  out  full  and  unbroken. 

NOTE. — The  best  method  of  cooking  rice  is  to  cover  it  well  with  water  and  set  it  in 
a  moderate  oven,  stirring  it  occasionally.  When  nearly  done  and  the  water  mostly  ahr 
sorted,  milk  or  sweet  cream  may  be  added  if  desired,  making  a  very  rich  dish. 
Or  the  water  may  be  omitted  and  it  may  be  cooked  entirely  in  milk,  using  the  same 
proportions  of  milk  and  rice  as  for  a  pudding,  hut  omitting  the  sugar. 

Another  excellent  method  of  cooking  rice  is  by  steaming  it.  A 
double  boiler,  commonly  called  a  "  Farina  Boiler,"  is  best  for  this 
purpose,  but  if  none  can  be  had  a  tightly  covered  tin  pan,  set  over  a 
kettle  of  boiling  water,  will  answer. 

RICE  AND  APPLE. — When  the  rice  is  about  one-third  cooked  add 
a  small  quantity  of  tart  apples  sliced.  When  done,  stir  thoroughly 
together.  .If  cooked  in  steam,  this  is  a  very  nice  dish. 

RICE  AND  RAISINS. — An  excellent  dessert  is  made  by  adding  one  cup 
of  raisins  to  three  cups  of  rice  and  cooking  in  the  ordinary  manner, 
either  in  water  or  in  equal  parts  of  water  and  milk  ;  or,  if  cookod  by 
steam,  it  is  delicious  if  cooked  entirely  in  milk.  To  be  eaten  with, 
sweetened  cream  or  a  sauce  made  by  thickening  boiling  milk  with  corn 
starch  and  adding  sugar  to  suit  the  taste. 

BARLEY. — The  common  white  or  pearl  barley  is  excellent,  if  cookod 
in  the  same  manner  as  boiled  wheat.  Milk  may  be  added  when  nearly 
done,  if  desired.  It  does  not  require  cooking  so  long  as  the  wheat. 

PARCHED  CORN. — Procure  a  wire  apparatus  called  a  "  corn  popper." 
-They  can  be  bought  at  almost  any  hardware  store  for  a  mere  trifle. 
The  common  "  Tucket"  corn  is  best  for  popping.  Have  the  corn  thor- 
oughly dry.  Place  a  large  spoonful  in  the  "popper,"  and  pass  it  back 
and  forth  very  quickly  across  the  top  of  a  red  hot  stove  till  done.  Two 
minutes  will  suffice  to  produce  a  quart  of  great  white  kernels,  as  deli- 
cious as  ever  were  eaten.. 
(31) 


32  WHOLE   CHAINS   AND   SEEDS. 

BOILED  CHESTNUTS. — Boiled  chestnuts,  if  made  a  part  of  our  regulai 
meals,  are  not  only  very  delicious  but  perfectly  wholesome.  They 
(should  be  first  picked  over  very  carefully  and  washed,  then  boiled 
from  an  hour  to  an  hour  and  a  half. 

DRIED  BEANS. — Pick  the  beans  over  carefully,  wash  them  perfectly 
«1<  an,  cover  them  about  three  inches  deep  with  cold  water,  and  let 
them  soak  all  night.  Early  in  the  morning  place  them  over  the  fire, 
leaving  upon  them  all  the  water  that  may  remain  unabsorbed  and 
adding  enough  more  to  cook  them  in.  Let  them  simmer  slowly  all 
the  forenoon,  but  do  not  allow  them  to  boil.  When  done,  if  any 
Beasoning  is  desired  a  little  sweet  cream  is  sufficient.  To  bake  them, 
take  them  from  the  fire  about  an  hour  before  they  are  done,  place  them 
immediately  in  a  deep  pan,  and  bake  one  hour  in  a  very  hot  oren. 

NOTE.— Those  who  will  try  this  method  will  be  surprised  to  find  how  much  superior 
it  is  to  the  ordinary  way  of  cooking  them. 

DBIED  PEAS — Are  cooked  precisely  in  the  same  manner  as  beans. 

BOILED  GREEN  PEAS. — "Washing  green  peas  seems  to  extract  much 
of  their  sweetness.  If  care  be  taken  in  shelling  them  they  will  not 
need  washing.  Immediately  after  shelling  them  put  in  boiling  water 
sufficient  to  cover  them,  and  boil  from  twenty  to  thirty  minutes. 
When  the  pods  are  fresh  and  green,  if  they  are  washed  and  boiled 
in  as  little  water  as  will  cover  them  for  fifteen  or  twenty  minutes, 
and  the  juice  added  to  the  peas,  it  will  improve  the  flavor.  Sweet 
milk  or  cream  is  the  only  admissible  seasoning. 

BOILED  GREEN  BEANS. — The  common  garden,  kidney,  and  Lima  beans 
are  all  excellent  dishes  prepared  by  simply  boiling  till  soft  without  de- 
Btroying  the  shape  of  the  seed.  A  Little  milk  or  cream  may  be  stirred  in, 
when  they  are  cooked  sufficiently,  if  any  seasoning  is  desired.  They 
usually  require  boiling  an  hour  and  a  half. 

BOILED  GREEN  CORN. — The  only  corn  fit  for  boiling  green  is  the 
Bweet  or  evergreen  corn.  It  should  be  simply  husked,  the  silk  re- 
moved and  the  ears  plunged  into  boiling  water  and  boiled  from  one 
half  to  three-quarters  of  an  hour. 

STEWED  CORN.- — Cut  the  corn  from  the  cob,  boil  it  in  just  water 
enough  to  prevent  burning.  When  done,  add  a  little  rich  milk  or 
eweet  cream  and  a  trifle  of  sugar. 

SUCCOTASH. — The  best  materials  for  succotash  are  sweet  corn  and 
Lima  beans.  Cat  the  corn  from  the  cobs,  and  when  the  beans  have 
boon  cooking  about-three  quarters  of  an  hour  add  it  to  them,  letting  it 
cook  about  three-quarters  of  an  hour  longer.  This  is  a  dish  "  fit  for  a 
king."  If  any  one  desires  a  richer  article,  a  little  sweet  cream  may  be 
aided. 


GRAINS     SEEDS    AND    TOMATOES 


Green  peas,  beans,  etc.,  may  be  dried  "by  first  dropping  them  into  boil- 
jig  water,  and  letting  them  boil  for  two  or  three  minutes,  then  draining 
and  placing  them  where  they  will  dry  quickly.  They  are  very  nice  when 
preserved  in  this  way.  I  have  eaten  dried  peas  in  June  that  I  could  not 
believe  were  not  fresh  from  the  garden,  until  I  had  been  repeatedly 
assured  that  such  was  not  the  case.  They  should  be  soaked  until  soft, 
after  which  they  require  veiy  little  cooking. 

Tomatoes  are  canned  by  scalding,  peeling,  and  cooking  them  as  for  the 
table ;  then  putting  up  and  sealing  in  the  same  manner  as  fruit  cans  are 
sealed.  The  secret  of  success  in  canning  tomatoes  is  to  keep  them  boiling 
from  the  time  they  begin  to  bubble  up  till  put  in  the  can.  If  allowed  to 
cook  awhile  and  then  to  partially  stop  boiling,  or  if  cooked  too  long,  they 
are  apt  to  have  a  slightly  bitter  taste.  If  not  cooked  enough  they  will 
not  keep  well ;  but  if  pared,  put  immediately  over  the  fire,  and  the  boil- 
ing  continued  for  a  full  hour  after  it  begins,  then  put  up  immediately, 
they  may  bo  canned  without  the  slightest  difficulty ;  and  will  not  only 
keep  perfectly,  but  will  be  just  as  sweet  and  fresh  as  when  first  picked 
from,  the  vines.  If  persons  living  in  the  country,  who  have  the  fresh, 
materials  for  these  things  so  profusely  scattered  around  them,  could  but 
realize  how  delicious  a  dish  of  tomatoes,  green  peas,  or  succotash  tastes  in 
'  January  or  May,  I  think  they  would  take  much  more  pains  than  they 
now  do  to  have  their  tables  supplied  with  them. 


GRUELS  AND   SOUPS. 


WHEAT-MEAL  GRUEL.  —  Mix  two  tablespoonfuls  of  •wheat-meal 
smoothly  with  a  gill  of  cold  water ;  stir  the  mixture  into  a  quart  of 
boiling  water ;  boil  about  fifteen  minutes,  taking  off  whatever  scum 
forms  on  the  top.  A  little  sugar  may  be  added  if  desired. 

INDIAN-MEAL  GRUEL. — Stir  gradually  into  a  quart  of  boiling  water 
two  tablespoonfuls  of  Indian-meal;  boil  it  slowly  twenty  minutes. 
This  is  often  prepared  for  the  sick,  under  the  name  of  "  water-gruel." 
In  the  current  cook-books,  salt,  sugar,  and  nutmeg  are  generally 
added.  Nothing  of  the  sort  should  be  used,  except  sugar. 

OATMEAL  GRUEL. — Mix  a  tablespoonful  of  oatmeal  with  a  little 
cold  water ;  pour  on  the  mixture  a  quart  of  boiling  water,  stirring  it 
well;  let  it  settle  two  or  three  minutes;  then  pour  it  into  the  pan. 
carefully,  leaving  the  coarser  part  of  the  meal  at  the  bottom  of  the 
vessel ;  set  it  on  the  fire  and  stir  it  till  it  hoik ;  then  let  it  boil  about 
five  minutes,  and  skim. 

FARINA  GRUEX. — Mix  two  tablespoonfuls  of  farina  in  a  gill  of  water ; 
pour  very  gradually  on  the  mixture  a  quart  of  boiling  water,  stir- 
ring thoroughly,  and  boil  ten  minutes. 

TAPIOCA  GRTTEL. — Wash  a  tablespoonful  of  tapioca,  and  soak  it  in  a 
pint  and  a  half  of  water  twenty  minutes ;  then  boil  gently,  stirring 
frequently,  till  the  tapioca  is  sufficiently  cooked,  and  sweeten. 

SAGO  GRUEL. — Wash  two  tablespoonfuls  of  sago,  and  soak  it  a  few 
minutes  in  half  a  pint  of  cold  water ;  then  boil  a  pint  and  a  half  of 
water,  and,  while  boiling,  stir  in  the  sago  ;  boil  slowly  till  well  done, 
and  sweeten  with  sugar  or  molasses. 

CURRANT  GBUEL. — Add  two  tablespoonfuls  of  currants  to  a  quart  of 
wheat-meal  or  oatmeal  ground,  and,  after  boiling  a  few  minutes,  add  a 
little  sugar. 

GROAT  GRUEL. — Steep  clean  groats  in  water  for  several  hours  ;  boil 
them  in  pure  soft  water  till  quite  tender  and  thick ;  then  add  boiling 
water  sufficient  to  reduce  to  the  consistency  of  gruel.  Currants  and 
sugar  may  also  be  added. 

ARROW-ROOT  GRUEL. — Mix  an  ounce  of  arrow-root  smoothly  with 
a  little  cold  water ;   then  pour  on  the  mixture  a  pint  of  boiling  water, 
Btirring  it  constantly ;  return  it  into  the  pan,  and  let  it  boil  five  min- 
utes.    Season  with  sugar  and  lemon-juice. 
(34) 


GRUELS   AND   SOUPS.  3* 

RICE  GKITEL. — Boil  two  ounces  of  good  clean  rice  in  a  quart  oi  water 
flntil  the  grains  are  quite  soft;  then  add  two  tablespoonfuls  of  sugar, 
and  hoil  two  or  three  minutes.  Currants  make  a  good  addition  to  this 
gruel. 

TOMATO  SOUP. — Scald  and  peel  good  ripe  tomatoes ;  stew  them  one 
hour,  and  strain  through  a  coarse  sieve ;  stir  in  a  very  little  wheaten 
flour  to  give  it  hody,  and  brown  sugar  in  the  proportion  of  a  teaspoon- 
f  al  to  a  quart  of  soup ;  then  hoil  five  minutes.  This  is  one  of  the  most 
agreeable  and  wholesome  of  the  "  fancy  dishes."  Ochre,  or  gumbo,  is 
•  good  addition  to  this  and  many  other  kinds  of  soup. 

RICE  SOUP. — Boil  one  gill  of  rice  in  a  pint  of  water  till  soft ;  then  add 
ft  pint  of  milk,  a  teaspoonful  of  sugar,  and  simmer  gently  five  minutes. 

SPLIT  PEAS  SOUP. — Soak  the  peas  all  night ;  then  cook  them  three 
or  four  hours,  or  till  perfectly  soft.  Add  a  little  sweet  cream  just  be- 
fore they  are  done. 

GREEN  PEAS  SOUP. — Take  three  pints  of  peas,  three  common  sized 
turnips,  one  carrot,  and  the  shells  of  the  peas.  Boil  one  quart  of  the 
largest  of  the  peas,  with  the  shells  or  the  pods,  till  quite  soft ;  rub 
through  a  fino  colander ;  return  the  pulp  into  the  pan,  add  the  tur- 
nips, a  carrot,  sliced,  and  a  quart  of  boiling  water ;  when  the  vege- 
tables are  perfectly  soft,  add  the  young  or  smaller  peas,  previously 
boiled. 

SPLIT  PEAS  AND  BARLEY  SOUP.— Take  three  pints  of  split  peas, 
half  a  pint  of  pearl  barley,  half  a  pound  of  stale  bread,  and  one  tur- 
nip, sliced.  Wash  the  peas  and  barley,  and  steep  them  in  fresh  water 
at  least  twelve  hours ;  place  them  over  the  fire  ;  add  the  bread,  turnip, 
and  half  a  tablespoonful  of  sugar ;  boil  till  all  are  quite  soft ;  rub 
them  through  a  fine  colander,  adding  gradually  a  quart  of  boiling 
water ;  return  the  soup  into  the  pan,  and  boil  ten  minutes. 

BARLEY  SOUP. — Take  four  ounces  of  barley,  two  ounces  of  bread 
crumbs,  and  half  an  ounce  of  chopped  parsley.  Wash  the  barley,  and 
steep  it  twelve  hours  in  half  a  pint  of  water ;  boil  slowly  in  a  covered 
tin-pan  five  hours,  and  about  half  an  hour  before  the  disk  is  to  be 
served,  add  the  parsley. 

GREEN  BEAN  Soup. — Take  one  quart  of  garden  or  kidney  beans,  one 
ounce  of  spinach,  and  one  ounce  of  parsley.  Boil  the  beans ;  skin  and 
bruise  them  in  a  bowl  till  quite  smooth ;  put  them  in  a  pan  with 
two  quarts  of  vegetable  broth ;  dredge  in  a  little  flour ;  stir  it  on  the 
fire  till  it  boils,  and  put  in  the  spinach  and  parsley,  (previously 
boiled  and  rubbed  through  a  sieve). 

VEGETABLE  BROTH. — This,  may  be  made  with  various  combinations 
and  proportions  of  vegetables.  For  example — four  turnips,  two  carrots, 
one  onion,  and  a  spoonful  of  lentil  flower.  Half  fill  a  pan  -with  the 
vegetables,  in  pieces ;  nearly  fill  up  the  vessel  with  water  j  boil  till  all 
the  vegetables  are  tender,  and  strain. 

BARLEY  BROTH. — Take  four  ounces  of  pearl  barley,  two  turnips, 
three  ounces  of  Indian-meal,  and  three  ounces  of  sweet  cream.  Stcop 
the  pearl  barley  (after  washing)  twelve  hours;  set  it  on  the  fire  in 
five  quarts  of  fresh  water,  adding  tho  turnips;  boil  gently  an  hour; 


Si  GRUELS   AND   SOUPS. 

4 

add  the  cream  ;  stir  in  the  meal ;  thin  it,  if  necessary,  with  more  water, 
and  simmer  gently  twenty  minutes. 

SPINACH  Soup. — Take  two  quarts  of  spinach,  half  a  pound  of  parsley, 
two  carrots,  two  turnips,  one  root  of  celery,  and  two  ounces  of  cream. 
Stew  all  the  ingredients  in  a  pint  of  water — a  few  lemon  parings  may 
be  thrown  in  to  flavor — till  quite  soft ;  rub  through  a  coarse  sieve  ;  add 
a  quart  of  hot  water,  and  boil  twenty  minutes. 

VEGETABLE  SOUP. — Take  two  good  sized  turnips,  one  carrot,  one  pars- 
nep,  one  sweet  potato,  two  Irish  potatoes,  one  onion,  a  little  parsley 
chopped  fine,  and  three  tablespoonfuls  of  rice  or  pearl  barley.  Slice  the 
vegetables  very  thin ;  put  them  into  two  quarts  boiling  water ;  let 
them  cook  three  hours,  then  add  the  rice,  and  cook  one  hour  longer. 


MISCELLANEOUS   RECIPES. 


CRBAM  CAKE. — One  pint  sweet  cream,  one  teacnpful  white  sugar,  ona 
cup  English,  currants,  Graham  flour  for  a  thin  batter.  Bake  in  muffin-, 
rings,  or  in  gem  tins ;  filling  the  latter  only  half  fulL 

This  is  very  nice,  and  is  a  near  approach  to  a  strictly  hygienic  cake. 

STEAMED  BREAD. — Make  mush  as  for  the  table — Graham,  hominy,  or 
corn  meal  mush  as  preferred.  "When  cool,  to  one  quart  add  one  pint  of 
hot,  boiled  potatoes  mashed  through  a  collander,  half  a  cup  of  molasses, 
one  tea-cup  of  boiling  milk,  and  equal  parts  of  Indian  meal  and  Gra- 
ham or  rye  flour  sufficient  to  make  a  rather  soft  dough.  Place  it  in  a 
deep  basin  or  pan  ;  smooth  it  evenly  over  the  top ;  cover  it  tightly  and 
steam  four  hours. 

RYE  AND  INDIAN  BREAD.  — Take  one  part  rye-meal  and  two  parts  of 
.Indian ;  pour  boiling  water  over  the  Indian,  and  stir  it  till  the  whole  is 
sufficiently  wet  to  work  in  the  rye  without  adding  any  more  water,  and 
then,  when  about  milk  warm,  work  in  the  rye-meal.  Should  the  dough 
be  too  stiff,  add  as  much  warm,  but  not  hot,  water  as  may  be  necessary ; 
bake  in  a  round  iron  dish  from  three  to  five  hours.  This  bread,  when 
new,  or  a  day  or  two-  old,  may  be  sliced  and  toasted ;  it  is  very  sweet 
and  wholesome.  The  crust  is  apt  to  fall  off;  this  may  be  wet  in  water 
and  put  into  a  stone  jar  with  some  moderately  tart  apples,  peeled  and 
sliced,  nicely  covering  the  apples  with  the  crust ;  then  add  a  little  wa- 
ter, and  cover  the  dish  with  a  tightly  fitting  cover ;  set  it  on  the  stove 
till  the  apples  are  cooked,  and  then  take  the  crust  off  into  plates ;  sweet- 
en th&.  apples  to  suit  the  taste,  and  spread  it  over  the  crust.  This  is  an 
excellent  dish,  if  care  has  been  taken  to  prevent  burning  the  crust. 

OATMEAL  CAKE. — Mix  fine  oatmeal  into  a  stiff  dough  with  milk- warm 
water  ;  roll  it  to  the  thinness  almost  of  a  wafer ;  bake  on  a  griddle  or 
iron  plates  placed  over  a  slow  fire  for  three  or  four  minutes ;  then 
place  it  on  edge  before  the  fire  to  harden.  This  will  be  good  fer 
months,  if  kept  in  a  dry  place. 

SNOW  BREAD. — Pat  into  a  basin  or  pan  fresh  Indian-meal  and  two  or 
three  times  its  bulk  of  snow ;  stir  thoroughly  together  and  try  a  little 
of  the  mixture  on  a  hot  griddle  ;  if  too  dry,  add  more  snow  ;  if  too  moist, 
add  meal.  When  just  right,  pour  it  into  a  deep  pan,  rounding  it  up  in 
the  middle  about  two  inches  thick,  and  cook  from  twenty  minutes  to  hall 
an  hour  in  a  hot  oven  This,  if  properly  made,  is  very  light  and  nic«k 
(37) 


38  MISCELLANEOUS    BECIPES. 

SNOW  CAKE. — Mix  a  little  corn-meal  and  pulverized  sugar  with  th« 
dry  flour,  and  stir  in  the  snow ;  bake  in  a  hot  oven  till  well  browned. 

WHORTLEBERRY  JOURNEY  CAKE. — Take  one  pint  of  whortleberries, 
one  small  teacupful  sugar,  one  pint  corn-meal,  one  tablespoonful  of  flour. 
Wet  the  whole  with  boiling  water,  and  bake  in  small,  round  cakes  in  a 
hot  oven  twenty  minutes. 

POTATO  SCONES. — Mash  boiled  potatoes  till  quite  smocith,  and  knead 
with  flour  to  the  consistency  of  a  light  dough  ;  roll  it  about  half  an  inch 
thich ;  cut  the  scones  in  any  form  desired ;  prick  them  with  a  fork  and 
bake  on  a  griddle. 

MILK  TOAST. — This  is  made  by  scalding  sweet  milk  and  thickening 
it  with  a  very  little  moistened  flour  or  corn-starch.  Let  it  boil  well. 
Split  open  the  gems  or  diamonds,  or  whatever  bread  you  choose  to 
use ;  toast  them  nicely ;  then  place  them  in  a  dish  for  the  table,  and 
cover  with  the  thickened  gravy. 

CREAM  TOAST. — Toast  the  bread  and  turn  over  it,  while  hot,  boiling 
sweet  cream  diluted  with  milk. 

WHEAT-  MEAL  FRUIT  BISCUITS. — Mix  Graham  flour  with  just  enough 
of  scalded  figs — previously  washed — to  make  an  adherent  dough  by 
much  kneading ;  roll  or  cut  into  biscuits  half  an  inch  thick  and  two 
or  three  inches  square  ;  bake  in  a  quick  oven. 

CUSTARD  WITHOUT  EGGS. — Take  one  quart  of  sweet,  new  milk,  four 
tablespoonfuls  of  flour,  two  tablespoonfuls  of  sugar.  Boil  the  milk  over 
a  brisk  fire,  and,  when  boiling,  stir  in  the  flour  (having  been  previously 
mixed  with  cold  milk  to  prevent  lumping).  When  thoroughly  scalded, 
bake  in  a  crust,  or  in  cups. 

RICE  CUSTARD. — Boil  two  ounces  of  ground  rice  in  a  pint  and  a  half 
of  new  milk  ;  add  four  ounces  of  sugar,  an  ounce  of  grated  cocoa-nut, 
four  ounces  of  sweet  cream,  and  bake  in  a  slow  oven. 

RASPBERRY  CUSTARD. — Boil  one  pint  of  cream ;  dissolve  half  a  pound 
of  sugar  in  three  gills  of  raspberry  juice  ;  mix  this  with  boiling  cream ; 
etir  till  the  whole  is  quite  thick,  and  serve  in  custard  glasses. 

APPLE  CREAM. — Pare  and  boil  good  rich,  baking  apples  till  soft ;  rub 
the  pulp  through  a  hair  sieve;  add  the  sugar  while  warm;  when  cold, 
etir  in  a  sufficient  quantity  of  sweet  cream,  and  serve  cold. 

PINEAPPLE  ICE  CREAM.; — Mix  three  gills  of  pineapple  syrup  with  one 
pint  of  cream  ;  add  the  juice  of  a  largo  lemon,  and  four  ounces  of  sugar; 
pour  into  a  mould ;  cover  it  with  white  paper ;  lay  a  piece  of  brown 
paper  over  to  prevent  any  water  getting  in,  and  set  it  in  the  ice. 

STRAWBERRY  CREAM. —  Mash  the  fruit  gently;  drain  it  on  a  sieve, 
strewing  a  little  sugar  on  it ;  when  well  drained  (without  being  pressed), 
add  sugar  and  cream  to  the  juice,  and,  if  too  thick,  a  little  milk.  Whisk 
it  in  a  bowl,  and.,  as  the  froth  rises,  lay  it  on  a  sieve ;  and  when  no 
more  will  rise,  put  the  cream  in  a  dish,  and  lay  the  froth  upon  it. 


MISCELLANEOUS   RECIPES.  39 

RASPBERRY  ICE  CREAM. — Mash  one  pound  of  raspberries ;  strain  off 
the  juice;  mix  it  with  the  cream;  add  sugar  as  required;  whisk  it; 
then  pour  into  glasses,  and  freeze. 

Note. — The  "bucket  used  for  freezing  should  be  large  enough  to  allow 
four  or  five  inches  of  ice,  broken  in  small  pieces  and  mixed  with  salt, 
to  be  placed  below  and  around  the  sides  of  the  mold. 

CHERRY  JAM. — Take  four  pounds  of  Kentish  cherries,  one  pound  of 
fine  sugar,  and  half  a  pint  of  red  currant  juice.  Stone  ths  fruit,  and 
boil  the  whole  together,  rather  quickly,  till  it  becomes  soft. 

APPLE  CHEESE. — Take  two  pounds  of  apples,  pared  and  sliced;  one 
pound  of  sugar ;  the  juice  and  grated  rind  of  a  lemon,  and  a  little  water. 
Put  them  all  into  a  pan ;  cover,  and  set  it  over  the  fire  till  the  ap"ples 
are  reduced  to  a  pulp,  turning  the  pan  occasionally;  let  it  boil  twenty 
minutes,  stirring  constantly,  and  pour  it  into  small  molds. 

BAKED  MILK. — Put  the  milk  into  a  jar  ;  tie  white  paper  over  it ;  let 
it  remain  in  a  moderately  warm  oven  all  night,  and  it  will  be  of  the 
consistency  of  thin  gruel. 

STRAWBERRY  SHORT-CAKE. — Make  a  rather  stiff  batter  of  rich  milk 
or  thin,  sweet  cream,  and  Graham  flour.  Bake  in  a  quick  oven. 
When  done,  cut  open  and  put  the  berries,  previously  sweetened  and 
slightly  mashed,  on  the  nnder-crust,  sprinkle  a  very  little  sugar  over, 
and  add  the  other  crust.  No  one  need  desire  a  more  palatable  or  health- 
ful fruit  cake.  Raspberries,  blackberries,  whortleberries,  currants,  tom- 
atoes, oranges,  and  all  of  the  juicy  fruits,  make  an  excellent  dish  thus 
prepared. 

SNOW  BALLS. — Spread  boiled  rice  over  a  cloth  and  lay  on  the  rice,  ber- 
ries, cherries,  tomatoes,  or  ora'nges.  Then  tie  closely,  and  boil  in  water 
just  long  enough  to  cook  the  fruit.  When  done,  serve  with  a  little  sugar, 
syrup,  or  sweet  cream. 

RICE  CAKE. — Two  cups  sweet  cream,  two  cups  rice,  one  quart  Graham 
flour,  eight  large  potatoes,  three  cups  white  sugar ;  boil  the  rice,  also  the 
potatoes ;  sift  the  latter  as  soon  as  done  through  a  colander,  and  mix  with 
the  other  ingredients.  Both  rice  and  potatoes  should  be  hot.  Bake  in 
gem  tins,  half  full. 

RICE  PIES. — Boil  two  cups  of  rice  in  one  quart  of  milk.  When  done, 
add  four  quarts  boiling  milk,  and  sugar  to  taste.  Bake  same  as  custard 
pie.  This  quantity  will  make  six  pies. 


IK  the  foregoing  pages  are  given  the  principal  recipes  for  strictly 
hygienic  cookery,  such  as  are  used  upon  the  patients'  table  of  the 
Hygienic  Institute.  To  accommodate,  however,  that  large  class  of 
persons,  who  desire  a  diet  comparatively  plain,  and  yet  dislike  to  dis- 
pense entirely  with  all  kinds  of  seasonings,  I  subjoin  the  following. 
They  are,  a  part  of  them,  such  as  are  used  upon  our  boarders'  table,  and 
compared  with  the  rich  cakes  and  pastry  in  common  use  may  be  con- 
sidered quite  physiological. 

FINE  FLOUR  GEMS. — Gems  made  of  fine  flour  in  the  same  manner 
as  of  Graham,  the  batter  being  rather  stiffer,  however,  say  about  like 
ordinary  bread  sponge,  and  baked  in  the  gem-tins,  are  as  light,  and 
far  sweeter,  than  any  soda  biscuit,  and  by  all  who  have  ever  tasted 
them  are  pronounced  the  most  delicious  bread  that  ever  was  eaten. 

PUFFS. — One  pint  sweet  milk,  three  eggs,  twelve  heaping  tablespoon- 
fuls  of  fine  flour.  Beat  the  eggs  thoroughly,  make  a  smooth  paste  of  the 
flour  and  part  of  the  milk,  add  the  eggs  and  the  remainder  of  the  milk, 
and  bake  in  the  gem-tins  in  a  quick  oven. 

CORN  BREAD. — One  quart  sour  milk,  one  quart  corn  meal,  one  egg, 
one  teaspoonful  soda,  one  heaping  tablespoonful  butter. 

CORN  BREAD  No  2. — One  pint  sweet  milk,  one  pint  Graham  flour,  one 
pint  corn  meal,  one  tablespoonful  sweet  cream,  one  tablespoonful  molas- 
ses, one-half  teaspoonful  cream  tartar,  one-fourth  teaspoonful  soda. 

CORN  BREAD  No  3. — Take  one  pint  sweet  milt,  a  heaping  iron  spoon- 
ful of  wheat  flour,  two  large  spoonfuls  of  Indian  meal,  one  teaspoonful 
soda,  two  teaspoonfuls  cream  tartar;  bake  in  pie  tins.  It  should  be  no 
gtiffer  than  will  pour  out  in  the  pans  easily. 

CORN  BREAD  No  4: — One  pint  of  corn  meal,  one  quart  milk ;  boil  the 
milk  and  scald  the  meal  thoroughly ;  beat  up  three  eggs ;  thin  your  dough 
to  a  batter  with  cold  milk ;  add  a  piece  of  butter  half  as  large  as  an  egg ; 
put  in  your  eggs,  with  a  little  salt,  pour  in  shallow  pans,  and  bake  brown. 

Pin  CRUST. — Take  equal  parts  of  corn  meal,  Graham  flour  and  white 
flour,  mix  thoroughly  with  butter  in  the  ratio  of  one  cup  of  butter  to 
nine  pies ;  wet  with  water. 

PIE-PLANT  OR  RHUBARB  PIE. — Peel  and  cut  the  rhubarb  in  small 
pieces ;  then  poitr  boiling  water  upon  it,  and  placing  it  where  it  will  koop 
hot,  let  it  stand  twenty  minutes ;  drain  off  the  water,  fill  your  crust  and 
sweeten  to  ta&te. 

(40) 


APPENDIX.  41 

PUMPKIN  PIE. — Stew  your  pumpkin  slowly  and  for  a  long  time  as  thia 
makes  the  flavor  richer ;  strain  nicely  through  a  collander,  mix  (not  very 
thin)  with  milk  and  add  one  egg  for  each  two  pies;  sugar  to  taste.  Squash 
prepared  in  a  similar  manner  is  preferable  to  pumpkin. 

CUSTARD  PIE. — Four  eggs,  a  quart  of  milk,  sugar  to  taste. 

RICE  PIE. — "Wash  nicely  two  cups  of  rice,  boil  it  in  milk,  then  add  to 
it  nine  eggs,  six  quarts  milk,  and  sugar  to  taste. 

The  above  pies  are  much  improved  if  the  milk  is  boiled  before  using  and 
poured  hot  upon  the  other  ingredients,  being  at  the  same  time  well  stirred. 

STEAMED  PUDDING. — Three  cups  sugar ;  one  cup  butter;  twelve  cupa 
BOUT  milk ;  two  cups  raisins ;  six  eggs ;  three  teaspoonfuls  soda ;  flour  suffi- 
cient for  a  thick  batter.  Steam  five  or  six  hours. 

RICE  PUDDING  WITH  FRUIT. — In  a  pint  of  new  milk  put  two  large 
spoonfuls  rice  well  washed,  then  add  two  apples,  pared  and  quartered  or 
a  few  currants  or  raisins,  simmer  slowly  till  the  rice  is  very  soft,  then 
add  one  egg  beaten  to  bind  it.  Serve  with  cream  and  sugar. 

RICE  PUDDING. — One-half  teacupful  of  rice,  two  eggs  and  a  few 
raisins,  to  one  guart  of  milk ;  sweeten  to  taste. 

CREAM  PUDDING. — Beat  up  the  yolks  of  four  eggs  and  whites  of  two ; 
add  a  pint  of  cream,  a  spoonful  of  flour,  and  a  little  sugar ;  beat  till 
smooth ;  bake  it  in  buttered  cups. 

BOSTON  APPLE  PUDDING. — Peel  and  core  a  dozen  and  a  half  good 
apples ;  cut  them  small  and  put  them  in  a  stew  pan  with  a  little  water ; 
stew  over  a  slow  fire  till  soft,  sweeten  with  moist  sugar  and  pass  it 
through  a  hair  sieve;  add  the  yolks  of  four  eggs,  and  one  white,  and 
the  juice  of  a  lemon ;  beat  well  together ;  line  the  inside  of  a  deep  dish 
with  paste,  put  in  the  pudding  and  bake  half  an  hour. 

SWEET  APPLE  PUDDING. — Pare  and  core  the  apple?,  chop  them  fine, 
and  stir  them  into  a  batter  made  of  sweet  cream,  eggs  and  flour — say 
three  eggs  to  a  quart  of  cream  and  flour  enough  to  make  it  not  very 
thick ;  stir  well  and  bake  on  buttered  tins  or  pudding  dishes.  This 
needs  to  bake  two  or  three  hours  ;  serve  with  sweetened  cream. 

BATTER  PUDDING. — Six  ounces  fine  flour,  and  three  eggs ;  beat  well 
with  a  little  milk,  added  by  degrees  until  it  is  the  thickness  of  cream — 
put  it  into  a  buttered  dish  and  bake  three-quarters  of  an  hour ;  or  if 
preferred  put  in  a  buttered  and  floured  basin  tied  over  with  a  cloth  and 
boil  one  hour  and  a  half. 

RICE  AND  APPLE  PUDDING. — Core  as  many  apples  as  will  nearly  fill 
your  dish ;  boil  them  in  a  light  syrup — prepare  rice  with  milk  and 
sugar :  put  some  of  the  rice  in  the  dish ;  put  in  the  apples  and  fill  up 
the  interstices  with  rice ;  bake  it  in  the  oven  till  it  is  a  fine  color. 

BREAD  PUDDING.  No  1. — Unfermented  brown  bread,  two  ounces; 
milk,  half  a  pint ;  sugar,  a  quarter  of  an  ounce  ;  one  ej?g ;  cut  the  bread 
in  slices  and  pour  the  milk  over  it  boiling  hot;  let  it  stand  till  well 
soaked,  then  stir  in  the  egg  and  sugar  thoroughly  beaten,  and  bake  or 
steam  for  one  hour. 

No.  2. — Take  light  white  bread  and  cut  in  thin  slices — put  into  a 
pudding-shape  .any  kind  of  preserve,  then  a  slice  of  bread,  and  repeat 
until  the  mould  is  nearly  full;  pour  over  all  a  pint  of  boiling  milk  in 
which  two  beaten  eggs  have  been  mixed ;  cover  the  mould  with  a  pi'  ce 
of  linen,  place  it  in  a  sauce-pan  with  a  little  boiling  water ;  let  it  boil 
twenty  minutes;  serve  with  pudding-  sauce. 


42  APPENDIX. 

COKN  STARCH  PUDDING. — One  quart  milk,  four  tablespoonfuls  com 
etarch,  two-thirds  of  a  cup  white  sugar  and  a  little  lemon  peel.  Wet 
the  corn  starch  with  a  little  of  the  milk,  boil  the  remainder  of  the  milk 
with  the  sugar  and  lemon  peel,  add  the  starch  and  cook  briskly  thiec  or 
four  minutes.  Turn  out  into  cups  or  moulds.  To  be  eaten  with 
Bweetened  cream. 

IMITATION  COBN  STAKCH  PUDDING. — Take  one  quart  of  milk,  a  little 
Bait ;  boil  two-thirds  of  the  milk  and  thicken  the  other  third  with  flour 
to  quite  a  thick,  smooth  paste  ;  add  the  yolks  of  two  eggs  well  beaten 
and  stir  into  the  boiling  milk — it  will  cook  in  a  minute ;  have  ready 
some  cups  previously  wet  in  cold  water,  fill  them  to  the  required  depth 
with  the  mixture ;  when  cool  enough  to  turn  out  without  breaking, 
turn  them  bottom  upwards  on  plates,  place  some  jelly  on  the  top,  and 
prepare  a  sauce  to  suit  the  taste.  The  whites  of  the  eggs  with  white 
sugar  boiled  in  milk,  and  flavored  to  taste,  is  very  nice. 

HOMINY  PORRIDGE. — Steep  one  pound  of  hominy  in  water  ten  hours, 
and  then  dry  in  a  stove  or  oven ;  pour  off  the  fluid  which  has  not  been 
absorbed ;  add  three  pints  of  milk,  and  set  the  whole  in  a  moderate 
oren  two  hours,  till  all  the  milk  is  absorbed  ;  pour  into  saucers,  and 
ierve  with  milk  and  sugar. 

SAGO  PORRIDGE. — Soak  four  tablespoonfuls  of  sago  a  few  minutes  in 
one  quart  of  cold  water ;  then  boil  it  gently  one  hour,  and  pour  it  into 
soup  plates. 

RICE  AND  SAGO  PORRIDGE. — Take  equal  quantities  of  rice  flour  or 
ground  rice  and  sago,  and  proceed  as  for  hominy  porridge. 

BEAN  PORRIDGE. — Mix  three  tablespoonfuls  of  bean  or  lentil  flour 
with  one  pint  of  water;  boil  ten  minutes,  stirring  continually. 

SODA  BISCUIT. — One  quart  flour;  two  teaspoonfuls  cream  of  tartar 
mixed  well  into  the  dry  flour ;  one  teaspoonful  soda  dissolved  in  sweet 
milk  enough  to  make  a  soft  dough  with  the  flour.  Bake  in  a  quick  oven. 

BREAKFAST  CAKES. — One  quart  flour ;  four  eggs  ;  a  piece  of  butter 
the  size  of  an  egg ;  mix  the  butter  well  into  the  flour ;  beat  the  eggs 
light  in  a  pint  bowl  and  fill  it  up  with  cold  milk  ;  pour  this  gradually 
into  the  flour;  work  it  for  eight  or  ten  minutes  only,  roll  into  thin 
cakes  about  the  size  of  a  breakfast  plate,  and  bake  in  a  quick  oven. 

CREAM  SPONGE  CAKE. — Two  eggs,  one  cup  white  sugar,  one-half  cup 
cream ;  mix  rather  thin  with  Graham  or  white  flour,  and  bake  in  gem  tins. 

SPONGE  CAKE. — Four  eggs,  one  cup  sugar,  one  cup  milk,  one-fourth 
teaspoonful  soda.  Mix  soft  and  bake. 

JELLY  CAKE. — Three  eggs,  one  cup  sugar;  mix  soft  with  Graham  or 
fine  flour,  and  bake  very  thin.  Either  of  the  last  three  recipes  are  nice 
for  jelly  cake,  if  baked  thin. 

SUGAR  CAKE. — Three  cups  sugar,  three  cups  sour  milk,  one  cup  but- 
ter, three  eggs,  sufficient  soda  to  sweeten  the  milk. 

MOLASSES  CAKE.  No.  1. — Three  cups  molasses,  four  cups  sour  milk, 
one-half  cup  butter,  soda  to  sweeten  the  milk ;  mix  rather  stiff. 

No.  2  — One  cup  molasses,  one-half  cup  butter,  one  teaspoonful  soda 
dissolved  in  one-half  cup  warm  water ;  mix  of  medium  stiffness. 

No.  3. — One-half  cup  molasses,  one-half  cup  sugar,  a  piece  of  buttet 
the  size  of  an  egg,  one  teaspoonful  soda,  one-half  cup  water ;  not  stitt 


APPENDIX.  43 

SILVER  CAKE. — One  cup  white  sugar,  one-half  cup  of  butter,  one  and 
a  half  cups  of  flour,  one  teaspoonful  of  cream  of  tartar,  one-half  toa- 
spoonful  of  soda,  one  teaspoonful  extract  of  lemon. 

GOLD  CAKE. — One  cup  brown  sugar,  one-half  cup  of  butter,  the  yolks 
of  four  eggs,  one-half  cup  of  sweet  miik,  one  and  a  half  cups  of  flour, 
one  teaspoonful  of  cream  of  tartar,  one-half  teaspoonful  of  soda. 

SPONGE  CAKE. — One  large  coffee  cup  of  sugar,  one  cup  flour,  five 
eggs.  Beat  yolks  and  sugar  together,  beat  whites  to  a  froth,  mix  all 
together,  stirring  as  little  as  possible,  flavor  with  lemon  juice  or 
extract. 

RAILROAD  CAKE. — One  cup  sugar,  one  heaping  cup  flour,  one  tea- 
spoonful  creain  tartar,  one-half  teaspoonful  soda,  three  eggs  and  a  little 
lemon  juice.  Stir  all  together  ten  minutes.  Bake  twenty  minutes  in 
a  quick  oven. 

BVNNS. — One  cup  sugar,  three  cups  milk,  one  cup  yeast,  and  flour 
enough  for  a  batter  like  common  bread  "sponge."  Let  it  stand  over 
night,  then  add  one  cup  sugar,  one  cup  of  butter,  one  teaspoonful  soda 
and  a  little  lemon ;  mould  like  biscuit  and  let  it  rise  again  before  baking. 

SWEET  CRACKERS. — One  cup  sour  milk,  one  cup  wheat  meal,  three- 
quarters  cup  sugar,  one-half  teaspoonful  soda ;  roll  thin  and  bake  well. 

QUICK  PUDDING. — Three  spoonfuls  flour,  three  do.  milk,  three  well- 
beaten  eggs  and  a  little  salt ;  turn  on  one  quart  of  boiling  milk,  and 
bake  fifteen  minutes. 

CUP  CAKE. — One  cup  molasses,  one  cup  sour  cream,  three  cups  flour 
two  eggs,  one  teaspoonful  soda. 

LOAF  CAKE. — One  cup  cream,  one  do.  milk,  one  do.  sugar,  one  egg, 
one  teaspoonful  soda ;  make  a  thick  batter  with  wheatmeal  and  bake 
in  an  oven  not  too  hot. 

PLAIN  CAKE. — One  cup  molasses,  one  cup  milk  or  cream,  one-half 
teaspoonful  soda,  wheat  meal  to  make  a  soft  paste. 

GRAHAM  CAKE. — One  cup  sweet  milk,  two  tablespoonfuls  of  cream, 
two  of  sugar,  one-half  teaspoonful  of  cream  of  tartar,  one-fourth  tea- 
spoonful  of  soda ;  mix  quite  stiff  with  equal  quantities  of  Graham  and 
white  flour. 

HARD  SUGAR  CAKE. — One  cup  sugar,  one  cup  butter,  one  cup  sweet 
Bilk,  one  teaspoonful  soda  and  two  of  cream  of  tartar;  mix  stiff 
•«nough  to  roll  into  small  cakes. 

COOKIES.  No.  1. — One  cup  butter,  two  cups  sour  milk,  three  cups 
fugar,  soda  to  sweeten  the  milk ;  mix  stiff,  roll  and  cut  in  small  cakes. 

COOKIES.  No.  2. — One  cup  butler,  two  cups  sugar,  one  cup  sour  milk, 
one  teaspoonful  soda;  stir  in  flour  as  stiff  as  can  easily  be  stirred  with 
a  spoon,  mould  as  little  as  possible,  and  bake  in  a  quick  oven. 

DROP  CAKES. — One  quart  flour,  two  eggs,  one-half  cup  butter,  one- 
half  cup  sugar,  one  teaspoonful  soda,  two  teaspoonfuls  cream  of  tartar; 
stir  butter  and  sugar  together,  add  the  eggs' ;  mix  the  cream  of  tartar 
into  the  flour,  dissolve  the  soda  in  a  little  milk,  pour  in  milk  enough  to 
inaka  as  stiff  as  pound  cake,  and  put  in.  the  soda  the  last  thing  ;  bake 
in  cups  or  muffin  rings. 


44  APPENDIX. 

GRAHAM  GRIDDLE  CAKES. — One  pint  milk,  one  teaspoonful  saleratus. 
one  teaspoonftil  butter,  two  tablespoonfuls  yeast,  aud  a  littis  salt ;  mis 
with  Graham  flour. 

RICE  GRIDDLE  CAKES. — One  pint  s^ur  milk,  oue  egg,  piece  of  butter 
half  the  size  of  an  egg,  soda  to  sweeten  the  milk  ;  mix  rather  stifl'  with 
two-thirds  cold  boiled  rice  and  one-third  fine  flour — boiled  hominy,  or 
cracked  wheat,  or  oatmeal  may  be  used  in  place  of  the  rice,  or  equal 
parts  of  corn  meal  and  fine  flour  may  be  used. 

CORN  GRIDDLE  CAKE. — Scald  at  night  half  the  quantity  of  meal  yea 
are  going  to  use,  mix  the  other  with  cold  water,  having  it  the  consist- 
ency of  thick  batter ;  add  a  little  salt  and  set  it  to  rise  ;  it  will  need  no 
yeast.  In  the  morning  the  cakes  will  be  light  and  crisp. 

WELCOME  CAKE. — Stir  together  one  and  one-half  cups  sugar,  one- 
half  cup  butter,  and  three  eggs ;  sift  a  teaspoonful  of  cream  of  tartar  and 
half  a  teaspoonful  of  soda  with  three  small  cups  of  flour;  mix  ail  to- 
gether with  half  a  cup  of  milk,  and  bake  in  a  moderately  quick  oven. 
By  adding  raisins  or  currants  a  very  good  fruit  cake  may  be  made. 

JUMBLES. — One  cup  butter,  two  sugar,  four  eggs,  one  cup  milk,  one  tea- 
epoonful  cream  of  tartar,  one-half  teaspoonful  soda ;  roll  thin,  cut,  bake. 

WAFER  CAKE. — Two  eggs  beaten  very  lightly,  one  pint  of  cold 
water,  one  teaspoonful  of  salt,  flour  to  make  it  as  i  hick  as  fritters ;  bake 
half  an  hour  in  a  hot  oven,  in  little  tins  filled  full ;  eat  with  butter. 

BOILED  WHEAT  FOR  DESSERT. — Pick  over  and  wash  a  pint  of  white 
wheat,  boil  it  four  hours,  put  in  salt  the  same  as  for  rice ;  re-fill  with 
boiling  water,  if  more  is  needed  ;  stir  often  the  last  half  hour,  being 
careful  not  to  let  it  burn ;  cook  it  dry.  Serve  hot  or  cold,  with  sweet- 
ened cream.  This  is  an  excellent  dessert  and  very  fine  for  invalids. 

Another  very  rich  dish  for  dessert,  can  be  made  of  a  pint  of  wheat, 
cooked  like  the  above,  then  boil  in  a  quart  of  sweet  milk,  one  cup  of 
sugar,  one  cup  of  raisins,  currants  or  any  fruit,  (raisins  are  preferable,) 
two  beaten  eggs ;  cook  slowly  and  stir  until  it  boils  ;  serve  coid  or  hot, 
without  sauce.  Or,  after  the  wheat  Is  washed,  soak  it  in  warm  water 
over  night,  keep  it  wet  till  time  for  use,  then  simmer  the  water  all  out 
of  it ;  add  the  milk  and  other  ingredients,  and  cook  as  above. 

ROCK  CREAM. — This  will,  be  found  a  very  ornamental  as  well  as  a 
deHcious  dish  for  the  supper  table.  Boil  a  teacupful  of  the  best  rice 
till  quite  soft  in  new  milk,  sweeten  it  with  powdered  loaf  sugar,  and 
pile  it  up  on  a  dish.  Lay  on  it  in  different  places  square  lumps  of 
jelly  or  preserved  fruit  of  any  kind ;  beat  up  the  whites  of  five  eggs, 
with  a  little  powdered  sugar,  and  flavor  with  orange  flower  water  or 
vanilla  Add  to  this,  when  beaten  very  stiff,  about  a  tablespoonful  of 
rich  cream,  and  drop  it  over  the  rice,  giving  it  the  form  of  a  rock  of 
snow. 

APPLE  CHARLOTTE. — Take  two  pounds  of  apples,  pare  and  core  them, 
slice  them  into  a  pan,  add  one  pound  of  loaf  sugar,  the  juice  of  three 
lemons,  and  the  grated  rind  of  one.  Let  these  boil  until  they  becoma 
a  thick  mass  which  will  take  about  two  hours.  Turn  it  into  a  mould, 
and  serve  it  with  thick  custard  or  cream. 


APPENDIX.  45 


ALL  kinds  of  vegetables  are  cooked  for  the  hoarders'  table  as  indicated 
in  the  recipes  given  in  the  fore  part  of  this  hook,  and  are  seasoned  just 
oefore  they  are  served  with  salt  and  hutter  ;  not,  more  than  a  third  the 
usual  quantity  employed  in  ordinary  cooking  heing  used. 

In  haking  beans  the  salt  and  hutter  are  added  when  they  are  placed 
in  the  oven. 

Asparagus  is  cooked  in  pure  water,  taken  out  in  vegetable  dishes, 
and  a  gravy  made  of  butter,  flour  and  inilk  poured  over  it. 


As  cleanliness  is  nest  to  godliness,  a  knowledge  of  the  easiest,  surest, 
and  most  economical  way  of  following  in  regard  to  clothing  the  injunc- 
tion to  be  cleanly,  will  not  come  amiss.  The  subjoined  directions  and 
recipes  are  taken  from  "The  Laundry  Manual,"  a  little  work  by  Mr. 
A.  HOLLAND,  an  experienced  launderer.  It  should  be  in  the  hands  of 
every  housekeeper,  as  the  information  it  contains  is  invaluable.* 

"  SOAXING  CLOTHES.  —  "Whatever  method  of  washing  is  adopted,  pre- 
viously soaking  the  clothes  to  be  washed  is  useful;  put  the  clothes  to 
6oak  in  lukewarm  soap  suds  strong  enough  to  raise  a  good  lather  by 
stirring  the  linen  after  it  is  put  in,  which  should  b">  done  in  some  way 
till  a  good  lather  is  producsd.  Sufficient  water  should  be  used  to  cover 
the  linen  without  crowding  it  much,  and  the  tub  should  be  covered 
with  a  rug  or  cloth  to  keep  the  water  warm  as  long  as  possible  ;  after 
soaking  two  or  three  hours,  or  longer  if  convenient,  the  clothes  shoold 
be  taken  out  and  rinsed  in  warm  water  to  remove  the  loosened  dirt  be- 
fore they  are  boiled.  In  this  way  much  labor  is  saved  as  well  as  the 
wear  of  the  linen. 

Half  an  hour  will  do  very  well  for  soaking  linen  that  is  not  much 
soiled,  but  when  convenient  it  is  better  to  let  it  soak  longer.  It  is  a 
good  practice  to  put  in  soak  on  the  afternoon  previous  to  washing-day, 
and  let  it  soak  over  night. 

Soft  water  is  of  itself  a  good  solvent,  even  of  the  oily  materials  that 
collect  upon  linen  worn  in  contact  with  the  body,  but  time  is  required  to 
effect  the  solution.  Every  one  is  aware  of  the  effect  of  keeping  the 
hands  or  feet  moist  for  a  few  hours  —  the  entire  external  coating  of 
secretion  is  dissolved.  The  same  effect  is  produced  by  soaking  ibr  a 
few  hours  linen  soiled  by  the  excretory  matter  of  the  skin.  If  a  little 
soap  is  rubbed  on  such  parts  as  are  the  most  soiled  before  putting  in 
soak,  and  the  linen  allowed  to  soak  from  twelve  to  twenty-four  hours, 
cold  water  will  answer  very  well  for  soaking  it  in;  but  soaking  linen 
in  lukewarm  water,  having  a  little  soap  dissolved'  in  it,  is  by  far  the  most 
effectual  method.  Care  must  be  taken,  however,  if  the  linen  be  stained, 
not  to  have  the  water  much,  if  any,  warmer  than  blood-heat,  or  it  will  set 
in  the  stains. 

To  save  soap  when  the  water  is  at  all  hard  and  will  not  make  a  lather, 
a  portion  of  soda  may  be  added  to  the  lukewarm  water  :  the  best  way 
of  using  it  is  to  have  a  jug  at  hand,  with  the  soda  dissolved  in  water,  and 
to  add  so  much  of  it  as  is  necessary  to  render  the  water  soft  ;  the  quan  - 
tity  must  be  determined  by  experience;  if  too  much  is  used  it  will 

•i"or  sale  by  HJ.LLEB  &  WOOD,  .  .  ,    Xo.  15  Laight  st.,  New  York.    Pi  ice  30  cents. 


46  APPENDIX. 

exhibit  its  effects  upon  the  hands  of  the  operator.  When  hard  soap  is 
used  this  should  be  dissolved  in  boiling  water  before  it  is  added,  in  order 
to  prevent  any  unnecessary  delay  in  waiting  for  it  to  dissolve. 

The  American  Agriculturist  asserts  that  "the  great  secret  of  the  suc- 
cess of  nine  out  of  ten  of  all  the  washing  fluids,  mixtures  and  machines 
which  have  been  sold  over  the  country  for  many  years  past,  is  owing 
in  a  great  measure  to  the  process  of  soaking  which  they  invariably 
recommend." 

"  BOILING  CLOTHES. — The  next  operation  after  soaking  is  boiling  the 
clothes,  and  the  water  used  for  this  purpose  should  be  thus  prepared: 
To  ten  or  twelve  gallons  of  water  add  half  a  pint  of  good  soft  soap  and 
six  ounces  of  sal  soda,  or,  half  a  pound  of  sal  soda  and  six  ounces  of  good 
bar  soap,  and  when  the  water  is  nearly  or  quite  boiling  hot  and  the  soap 
and  soda  are  entirely  dissolved,  put  in  the  clothes ;  let  them  boil  for 
twenty  or  thirty  minutes,  then,  in  order  to  produce  a  good  color  and  to 
remove  the  soap  and  soda  that  have  been  used,  which,  if  left  in,  would 
occasion  a  disagreeable  smell,  take  them  out— preserving  the  suds,  as 
it  can  be  used  two  or  three  times — and  put  them  into  a  tub  of  clear, 
boiling  water ;  then,  after  they  have  scalded  for  a  few  minutes,  look 
them  over  carefully,  and  if  you  find  any  dirt,  it  can  be  easily  washed  out 
without  the  use  of  a  washbord.  Then  rinse  them  in  clear  water,  warm  or 
cold,  and  they  will  be  as  white  as  snow. 

Should  the  clothes  to  be  washed  require  more  or  less  than  ten  gallons 
of  water  to  boil  them  in,  more  or  less  of  the  soap  and  soda  can  be  used  in 
proportion,  or  if  the  clothes  are  not  much  soiled,  the  water  can  be  in- 
creased to  twelve  or  fifteen  gallons  without  using  any  more  of  the  com- 
pound, provided  the  soap  is  good.* 

Clothes  washed  by  this  method  require  no  rubbing  before  they  are 
"boiled ;  for  if  the  dirt  does  not  come  out  by  boiling,  it  will  come  out 
much  more  readily  after  boiling  than  before.  The  object  of  soaking  the 
clothes  is  to  remove  the  loose  dirt,  and  thus  keep  it  out  of  the  boiling 
euds.  Should  the  wristbands  or  bindings  of  shirts  be  very  dirty,  it  may 
be  well  to  rub  a  little  soap  on  such  parts  when  they  are  put  in  soak.  Thia 
is  all  the  rubbing  about  the  whole  washing,  unless  the  clothes  are  very 
dirty,  or  there  are  any  bad  stains,  which  it  may  also  be  well  to  rub  with 
soap  before  boiling. 

By  this  method  the  finest  linens,  cambrics,  laces,  etc.,  can  be  readily 
and  easily  cleansed,  and  the  coarsest,  and  dirtiest  clothes  readily  and 
easily  washed ;  and  the  assertion  can  be  safely  made,  that  it  is  the  best 
and  easiest  mode  of  washing  ever  discovered.  It  certainly  saves  all  the 
laborious  rubbing,  and  enables  one  to  complete  a  heavy  wash  in  a  few 
hours,  and  with  very  little  fatigue.  Washing-day  is  too  often  a  day  of 
wretchedness,  ill-temper,  and  gloom.  Everything  is  upset ;  the  house  is 
all  disorder,  and  damp  and  ill-temper  rule  over  slop  and  confusion. 
Now,  if  washing  be  a  necessity,  duty  should  make  it  pleasant ;  and  the 
very  sight  of  the  clean  white  things,  fluttering  on  the  lines  in  the  yard, 
should  impart  to  the  task  a  comfortable  homeliness.  We  have  tried 
many  of  the  plans  proposed  to  lighten  the  labor  of  washing-day.  One 
plan  promised  to  enable  a  housewife  to  complete  a  fortnight's  wash  in  a 
few  hours,  at  a  cost  of  only  five  cents,  and  without  hard  labor ;  but  in 


*  Poor  dark-colored  resin  soap  will  not  do.  Any  good  white,  or  the  hest  quality  of 
brown  soap,  may  be  used.  The  less  resin  there  is  in  soap  the  better  ;  but  the  brown  or 
yellow  soap  is  frequently  so  largely  adulterated  with  it,  that  it  can  easily  be  detect  <.•<!  by 
its  unmistakable  odor.  A  good  way  to  examine  soap,  is  to  rub  a  small  piece  betvsen 
the  thumb  and  finger ;  if  poor,  it  will  have  a  disagrceal  le,  dirty,  or  sticky  feeling 


APPEXDIT.  47 

our  hands  it  proved  a  complete  failure,  and  we  have  found  by  experienca 
that  the  use  of  the  above  recipe  is  the  best  friend  to  the  washer-woman 
ever  invented.  By  it  one  person  can  do  the  washing  for  a  family  of 
ten  or  fifteen  persons  before  breakfast,  have  the  clothes  out  to  dry,  and 
the  house  kept  in  good  order,  and  the  gentlemen  of  the  family,  as  well  aa 
all  about  the  house,  free  from  washing-day  annoyances,  and  all  without 
rubbiag  or  machinery.  Who  would  not  wish  to  have  such  comforts  ? 

Ciothes  should  be  divided  into  two  or  more  parcels  before  boiling,  as 
the  dirtiest  and  most  greasy  ones  ought  not  to  be  boiled  with  those  of 
finer  fabric  containing  less  dirt.  The  line',  cleaner  clothes  can  be  boiled 
first,  or  the  water  for  boiling  the  clothes  in  can  be  divided  into  as  many 
parts  as  you  have  parcels  of  clothes,  and  thus  boil  each  parcel  in  its 
proper  time. 

It  would  be  well  if  house-keepers  would  always  keep  dirty  clothes  thus 
separated  till  washing-day,  instead  of  throwing  them  helter-skelter  into 
one  pile  or  bag;  for  the  foul  air  arising  from  the  dirtiest,  greasiest 
clothes,  always  injures  the  finer  ones,  and  makes  them  more  difficult  to 
whiten.  When  put  in  soak  before  washing  they  should  he  separated. 

Soiled  or  foul  linen  ought  not  to  remain  long  unwashed,  as  the  dirt  ia 
then  more  difficult  to  be  removed.  Some  families  wash  only  once  a 
month,  but  once  a  fortnight  would  be  better ;  in  the  meantime,  as  just 
observed,  the  various  articles  as  they  are  soiled,  should  be  put  aside  till 
washing-day  with  method,  instead  of  being  thrown  together  in  a  heap. 
What  has  been  used  in  the  kitchen  and  other  offices  should  be  kept 
separate,  being  generally  greasy,  or  otherwise  very  foul ;  and,  as  nothing 
is  more  unwholesome,  or  more  apt  to  injure  the  air  of  a  house  than 
collections  of  foul  towels,  or  rags  of  any  kind,  these  should,  if  possible, 
be  kept  in  some  out -house. 

BLEACHING  LIQUOR. — Chloride  of  lime  five  parts ;  sal  soda  six  parts , 
boiling  water  half  as  many  gallons  as  you  have  ounces  of  chloride  of 
lime;  put  the  lime  into  any  convenient  vessel,  and  pour  about  two 
thirds  of  the  water  on  it ;  let  it  stand  five  or  ten  minutes,  stirring  it 
well ;  then  add  the  soda ;  after  the  soda  is  dissolved,  let  it  stand  a  few 
minutes  to  settle,  then  pour  off  the  liquid,  and  add  the  rest  of  the  water 
to  the  settlings;  stir  it  well,  then  let  it  settle  and  pour  off  the  liquid 
carefully  from  the  dregs  and  strain  the  solution  through  a  flannel  cloth, 
or  two  thicknesses  of  new  cotton  cloth,  carefully  keeping  out  every  par- 
ticle of  settlings.  This  liquor  is  excellent  for  taking  out  mildew  and 
stains  as  well  as  bleaching ;  by  exposure  to  air  and  light  it  loses  its 
strength,  but  may  be  kept  in  weil  corked  bottles  in  a  dark  place  for  any 
length  of  time ;  it  can  be  used  several  times  or  until  it  loses  its  strength. 
by  exposure  to  air  and  light ;  most  stains  can  be  removed  by  soaking 
the  linen  for  a  few  minutes  in  the  liquid,  but  leather  stains  in  cotton 
socks  require  a  solution  stronger  than  the  above :  it  may  be  made  twice 
as  strong  as  needed  for  bleaching,  and  some  kept  for  removing  stains, 
and  when  used  for  bleaching  it  can  be  diluted  with  water. 

BLEACHTNG  CLOTHES. — After  the  clothes  have  been  well  washed  ana 
rinsed,  they  should  be  soaked  from  three  to  twelve  hours  in  the  bleach- 
ing liquid ;  then  rung  out,  scalded,  rinsed  and  dried.  Very  fine  goode 
should  not  be  soaked  more  than  one  or  two  hours.  If  once  soaking  doea 
not  render  the  clothes  white  enough,  the  same  process  may  he  repeated, 
or  they  can  remain  longer  in  the  liquor ;  but  it  is  not  advisable  to  let 
them  soak  over  twemty-four  hours  without  rinsing  and  drying,  as  it 
might  injure  them.  Soaking  articles  for  ten  or  twelve  hours  in  this 
liquor  will  take  out  mildew,  but  if  there  are  any  stains  which  do  not 


>.  3  APPEKD1X. 

come  out,  the  stained  parts  should  be  soaked  for  fifteen  or  twenty  mitTitai 
in  the  same  liquor  twice  as  strong  as  this,  and  then  without  rinsing,  the 
articles  should  be  soaked  for  a  full  hour  in  the  bleaching  liquid. 

To  REMOVE  SPOTS  OF  Q-REASE  OB  PAINT  FROM  WOOLEK  GARMENTS. 
— Wet  the  spot  with  a  few  drops  of  benzine  and  rub  it  quiculy  between 
the  fingers.  Oil  spots  and  stains  front  candle  snuffs,  on  woolen  table 
covers,  paint  spots  on  garments,  etc.,  are  thus  perfectly  removed  without 
th.o  slightest  discoloration. 

IRON  STAINS. — Dip  the  stained  part  in  a  solution  of  oxalic  acid  in 
water.  The  oxalate  of  iron  thus  produced,  being  soluble,  is  easily  washed 
away.  Ink  spots  may  be  removed  in  the  same  way. 

Wheel-grease  makes  a  compound  stain  of  iron.  The  grease  may  be 
ta'.veu  out  first  with  alkaii,  then  the  iron  with  oxalic  acid.  If  tar  has 
^ei  -IA  used  on  the  wheel,  rub  on  grease  or  turpentine,  then  apply  the 

INK  STAINS. — Recent  stains  of  ink  may  be  removed  if  before  the  ink 
is  dry  the  places  be  washed  with  sweet  milk;  if  this  does  not  su 
rub  the  spots  with  vinegar,  lemon  juice  or  tartaric  acid,  and  afterward 
wash  it  with  soap  and  water.     Ink  or  iron  stains  may  also  be  removed 
by  the  bleaching  liquid  already  described. 

FRTII  r  STAINS. — Ammonia  or  spirits  of  hartshorn,  diluted  with  water 
•nd  applied  with  a  sponge  is  excellent  for  this  purpose.  Dilated  muri- 
atic acid,  two  parts  water  to  one  of  acid,  will  frequently  succeed.  Soak 
the  stained  parts  two  or  three  minutes,  and  rinse  in  cold  water.  Some 
faint  stains  may  be  removed  by  sour  buttermilk.  Fresh  fruit  stains 
upon  calico  or  similar  material  may  be  removed  by  dipping  the  stained 
portion  in  boiling  water." 

CLEANING  HAIK  BRTTSHES. — It  is  said  that  soda,  dissolved  in  cold 
water,  is  better  than  soap  and  hot  water.  The  latter  very  soon  softens 
the  hairs,  and  the  rubbing  completes  their  destruction.  Soda,  having 
an  affinity  for  grease,  cleanses  the  brush  with  very  little  friction. 

To  TAKE  RUST  otrr  OF  STEEL. — Rub  well  with  sweet  oil,  and  let  the 
oil  remain  upon  them  for  forty-eight  hours.  Then  rub  with  leather 
sprinkled  with  unslacked  lime,  finely  powdered,  until  the  rust  disappears. 

IXDELLIBLE  MARKING  INK — No.  1. — Dissolve  one  ounce  of  gallic  acid 
In  three  ounces  of  alcohol,  and  add  one  quart  of  pure  water. 

No.  2. — Dissolve  one  ounce  of  nitrate  of  silver  crystalized  in  four 
ounces  of  water ;  add  one  ounce  of  ammonia  and  one  of  gum  arabio. 

Moisten  a  small  piece  of  sponge  with  preparation  No  1,  and  with  it 
wst  a  place  upon  the  garment  to  be  marked,  large  enough  upon  whirh  to 
writn  the  name ;  dry  it  with  a  hot  iron,  then  mark  with  No.  2.  This  is 
the  rery  best  ink  I  have  ever  tried,  and  anything  marked  with  it  can  be 
*ent  to  the  wash  within  ten  minutes  after  marking,  without  detriment. 


UNlVii, 

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